A Cheap Gravy for Hashes, etc is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a cheap gravy by stewing together the bones and trimmings of a roast joint of meat with herbs, celery that's thickened with butter or flour and flavoured with walnut pickle or ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: A Cheap Gravy for Hashes, etc.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
A CHEAP GRAVY FOR HASHES, &c.
440. INGREDIENTS.—Bones and trimmings of the cooked joint intended for hashing, 1/4 teaspoonful of salt, 1/4 teaspoonful of whole pepper, 1/4 teaspoonful of whole allspice, a small faggot of savoury herbs, 1/2 head of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling water to cover the bones.
Mode.—Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery. Cover with boiling water, and let the whole simmer gently for 1-1/2 or 2 hours. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones; boil for 1/4 hour, and strain into a basin; now put it back into the stewpan; flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred. Thicken with a little butter and flour, kneaded together on a plate, and the gravy will be ready for use. After the thickening is added, the gravy should just boil, to take off the rawness of the flour.
Time.—2 hours, or rather more.
Average cost, 4d., exclusive of the bones and trimmings.
Modern Redaction
Ingredients:
bones and trimming from a cooked joint of meat (use any left-over meat for the hash)
1/4 tsp salt
1/4 tsp whole black peppercorns
1/4 tsp allspice berries
1 small bunch of savoury herbs
1/2 head of celery, cut into 2cm lengths
1 onion
30g butter
1 tbsp butter mixed to a paste with 1 tbsp plain flour (as a thickening)
boiling water (enough to cover the ingredients)
2 tbsp walnut pickle or ketchup, to flavour
Method:
Chop the bones into small pieces then place in a stockpot along with any trimmings, the spices, herbs and celery. Pour over enough boiling water to cover, bring to a simmer then cover and cook for about 100 minutes.
In the meantime, melt the butter in a pan, add the onions and fry for about 8 minutes, or until lightly golden brown in colour. Take off the heat then add to the gravy made from the bones. Bring to a boil and cook for 15 minutes then strain the mixture into a bowl. Pour into a clean plan, stir in the walnut ketchup then add the thickening, a small piece at a time, bring to a boil then take off the heat and serve immediately.
