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📝 Description
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🥘 Ingredients
The remains of cold roast fowl, 1 pint of water, 1 onion, 2 or three small carrots, 1 blade of pounded mace, pepper and salt to taste, 1 small bunch of savoury herbs, thickening of butter and flour, 1-1/2 tablespoonful of mushroom ketchup.
👨🍳 Method
Cut off the best joints from the fowl, and the remainder make into gravy, by adding to the bones and trimmings a pint of water, an onion sliced and fried of a nice brown, the carrots, mace, seasoning, and herbs. Let these stew gently for 1-1/2 hour, strain the liquor, and thicken with a little flour and butter. Lay in the fowl, thoroughly warm it through, add the ketchup, and garnish with sippets of toasted bread.
📜 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 recipe with the leftovers from my Sunday roast chicken, and I must say, the results were surprisingly delightful. The real standout for me was the mace — a spice I don't often use. It added a warm, subtle floral note that elevated the entire dish. I found that the gentle simmering time allowed the flavors to meld beautifully, and the mushroom ketchup provided a nice umami kick. This recipe is perfect for the weeknight cook who wants to make the most of their leftovers. The process is straightforward, and the result is a comforting, homemade gravy that's far superior to anything from a jar. I served it over some boiled potatoes and steamed greens for a satisfying, no-fuss dinner. Next time, I might try adding some chopped mushrooms to the stew for extra texture and flavor.
