![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/sauces.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
72
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Bones and trimmings of cold roast or boiled veal, 1-1/2 pint of water, 1 onion, 1/4 teaspoonful of minced lemon-peel, 1/4 teaspoonful of salt, 1 blade of pounded mace, the juice of 1/4 lemon; thickening of butter and flour.
👨🍳 Method
Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair-sieve. Add a thickening of butter and flour, and the lemon-juice; set it on the fire, and let it just boil up, when it will be ready for use. It may be flavoured with a little tomato sauce, and, where a rather dark-coloured gravy is not objected to, ketchup, or Harvey's sauce, may be added at pleasure.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage gravy recipe out of sheer curiosity, expecting a bland paste. Instead, I found a surprisingly zesty and aromatic sauce that elevated my humble minced veal dish. The mace was the standout — I'd never considered it before, but it added a warm, fragrant note that cut through the richness of the gravy beautifully. I simmered it gently as instructed, and the flavors melded together perfectly over time. This recipe is a fantastic find for the weeknight cook looking to stretch their ingredients. I can see myself making this gravy regularly, perhaps with a splash of tomato sauce for added depth. It's a testament to Mrs. Beeton's ingenuity, turning simple scraps into something delightful. Next time, I might experiment with a touch of Harvey's sauce for a darker, more robust flavor. It's a keeper, and I'm excited to incorporate it into my frugal food repertoire.
