Good Beef or Veal Gravy

English Receipt

3 to 3Β½ hours.


  • Beef or veal, 2 lbs.
  • water, 2 pints
  • fried onion, 1
  • carrot, 1
  • small bunch of herbs
  • salt, 1 small teaspoonful or more
  • mace, 1 Made
  • peppercorns, 20.


Flour and fry lightly in a bit of good butter a couple of pounds of either beef or veal; drain the meat well from the fat, and lay it into a small thick stewpan or iron saucepan; pour to it a quart of boiling water; add, after it has been well skimmed and salted, a large mild onion sliced, very delicately fried, and laid on a sieve to drain, a carrot also sliced, a small bunch of thyme and parsley, a blade of mace, and a few peppercorns; stew these gently for three hours or more, pass the gravy through a sieve into a clean pan, and when it is quite cold clear it entirely from fat, heat as much as is wanted for table, and if not sufficiently thick stir into it from half to a whole teaspoonful of arrowroot mixed with a little mushroom catsup.