Rich Deep-Coloured Veal Gravy


  • Undressed ham, 8 to 12 oz.:
  • lean veal, 4 lbs.
  • broth, ½ pint; 1 to 2 hours.
  • broth, 3 to 4 pints:
  • bunch of parsley and green onions, or 1 Portugal onion
  • mushrooms, ¼ to ½ pint: 1½ to 2 hours.


Lay into a large thick stewpan or saucepan, from half to three quarters of a pound of undressed ham, freed entirely from fat, and from the smoked edges, and sliced half an inch thick; on this place about four pounds of lean veal, cut from the best part of the knuckle or from the neck (part of the fillet, which in France is often used for it instead, not being generally purchasable here, the butchers seldom dividing the joint); pour to them about half a pint of good broth,* and place the pan over a brisk fire until it is well reduced; then thrust a knife into the meat, and continue the stewing more gently until a glaze is formed as we have described. The latter part of the process must be very slow; the stewpan must be frequently shaken, and the gravy closely watched that it may not burn: when it is of a fine deep amber colour, pour in sufficient boiling broth to cover the meat, add a bunch of parsley, and a few mushrooms and green onions. A blade or two of mace, a few white peppercorns, and a head of celery, would, we think, be very admissible additions to this gravy, but it is extremely good without. Half the quantity can be made, but it will then be rather more troublesome to manage.

* When there is no provision of this in the house, the quantity may be made with a small proportion of beef, and the trimmings of the veal, by the directions for Bouillon, Chapter 1.