Rich Pale Veal Gravy, or Consommé from Modern Cookery for Private Families by Eliza Acton
The French, who have always at hand their stock-pot of good bouillon (beef soup or broth), make great use of it in preparing their gravies. It is added instead of water to the fresh meat, and when ...
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Ingredients
- veal, 4 lbs.
- Or: ham, ½ lb.
- peppercorns, ½ saltspoonful 4 hours or more.
- mace, 1 large blade
- nearly 1 hour. Additional broth, 3 pints: 3½ to 4½ hours.
- broth, third of a pint
- Lean of ham, 6 to 8 oz.
- neck or knuckle of veal, 3 lbs.
- strong broth, 3 pints (or veal, 4 lbs., and water, 3 pints)
- salt
- carrot, 1 large or 2 small
- celery ½ small head
- bunch of Savoury herbs
- mild onion, 1
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