A Quickly-made Gravy is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a quick gravy by boiling together the meat from a shin of beef, vegetables, herbs, butter and spices. The full recipe is presented here and I hope you enjoy this classic British version of: A Quickly-made Gravy.
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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
434. INGREDIENTS.—1/2 lb. of shin of beef, 1/2 onion, 1/4 carrot, 2 or 3 sprigs of parsley and savoury herbs, a piece of butter about the size of a walnut; cayenne and mace to taste, 3/4 pint of water.
Mode.—Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter. Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer for 1/2 hour, skim well, strain, and flavour, when it will be ready for use.
Time.—1/2 hour. Average cost, for this quantity, 5d.
Modern Redaction
Ingredients:
900g shin of beef
1/2 onion, sliced
1/4 carrot, sliced
3 sprigs of parsley
3 sprigs of savoury herbs
1 tbsp butter
cayenne pepper and ground mace, to taste
450ml water
Method:
Cut the meat into small pieces then combine with the onion, carrot and butter in a small pan. Cook over high heat until the vegetables are golden and the meat is well browned all over. Add all the remaining ingredients and stir in the water. Bring to a boil, reduce to a simmer and cook for 30 minutes.
Skim the surface well, strain into a clean pan then stir in a flavouring, if desired (anchovy essence, Oude sauce, Harvey's sauce or mushroom ketchup would be typical). Thicken, if desired, and serve.
