A Good Beef Gravy for Poultry, Game etc is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a gravy by boiling together beef, shallots, salt, black pepper and flavourings before thickening with arrowroot that's typically served with poultry or game. The full recipe is presented here and I hope you enjoy this classic British version of: A Good Beef Gravy for Poultry, Game 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 GOOD BEEF GRAVY FOR POULTRY, GAME, &c.
435. INGREDIENTS.—1/2 lb. of lean beef, 1/2 pint of cold water, 1 shalot or small onion, 1/2 a teaspoonful of salt, a little pepper, 1 tablespoonful of Harvey's sauce or mushroom ketchup, 1/2 a teaspoonful of arrowroot.
Mode.—Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the Harvey's sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot.
Time.—3 hours. Average cost, 8d. per pint.
Modern Redaction
Ingredients:
225g lean beef
300ml cold water
1 shallot (or small onion)
1/2 tsp salt
freshly-ground black pepper, to taste
1 tbsp Harvey's sauce (or mushroom ketchup)
1/2 tbsp arrowroot
Method:
Cut the beef into small pieces then combine in a pan with the water. Add the shallot and seasonings, bring to a simmer, cover and cook gently for 3 hours. Just before it's ready to serve, mix the arrowroot to a slurry with some water and whisk into the pan.
Add the Harvey's sauce and bring the mixture to a boil. Take off the heat, strain into a tureen and serve hot.
