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Classic
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page 110
the fire be a little quicker. When the meat is of a fine brown, fill the pan
with good beef-broth, boil and skim it, then simmer an hour: add a little water,
mixed with as much flour as will make it properly thick: boil it half an hour,
and strain it. This will keep a week.
Bechamel, or white Sauce.
Cut lean veal into small slice, and the same quantity of lean bacon or ham; put
them into a stew-pan with a good piece of butter, an onion, a blade of mace, a
few mushroom-buttons, a bit of thyme, and a bay-leaf; fry the whole over a very
slow fire, but not to brown it; thicken it with flour; then put an equal
quantity of good broth, and rich cream; let it boil half an hour, and stir it
all the time; strain it through a soup-strainer.
A Gravy without Meat.
Put a glass of small beer, a glass of water, some pepper, salt, lemon-peel
grated, a bruised clove or two, and a spoonful of walnut-pickle, or
mushroom-ketchup, into a bason. Slice an onion, flour and fry it in a piece of
butter till it is brown. Then turn all the above into a small tosser with the
onion, and simmer it covered twenty minutes. Strain it off for use, and when
cold take off the fat.
A rich Gravy.
Cut beef into thin slices, according to the quantity wanted; slice onions thin,
and flour both; fry them of a light pale-brown, but don't on any account suffer
them to get black: put them into a stew-pan, pour boiling water on the browning
in the frying-pan, boil it up, and pour on the meat. Put to it a bunch of
parsley, thyme, and savoury, a small bit of knotted marjoram, the same of
taragon, some mace, berries of allspice, whole black peppers, a clove or two,
and a bit of ham, or gammon of bacon. Simmer till you have extracted all the
juices of the meat; and be sure to skim the moment it boils, and often after. If
for a hare, or stewed fish, anchovy should be added.
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Classic
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