Rich Deep-Coloured Veal Gravy from Modern Cookery for Private Families by Eliza Acton
Lay into a large thick stewpan or saucepan, from half to three quarters of a pound of undressed ham, freed entirely from fat, and from the smoked edges, and sliced half an inch thick; on this place...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Stove
Ingredients
- lean veal, 4 lbs.
- Undressed ham, 8 to 12 oz.:
- bunch of parsley and green onions, or 1 Portugal onion
- broth, 3 to 4 pints:
- broth, ½ pint; 1 to 2 hours.
- mushrooms, ¼ to ½ pint: 1½ to 2 hours.
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