Veal Gravy for White Sauces, Fricassees, etc is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic gravy or meat extraction made from a veal and pourtry base with mushrooms and spring onions that can be used as a base for white sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Veal Gravy for White Sauces, Fricassees, 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
VEAL GRAVY FOR WHITE SAUCES, FRICASSEES, &c.
442. INGREDIENTS.—2 slices of nicely flavoured lean ham, any poultry trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including parsley, a few green onions (or 1 large onion may be substituted for these), a few mushrooms, when obtainable; 1 blade of mace, salt to taste, 3 pints of water.
Mode.—Cut up the ham and veal into small square pieces, put these in a stewpan, moistening them with a small quantity of water; place them over the fire to draw down. When the bottom of the stewpan becomes covered with a white glaze, fill up with water in the above proportion; add the remaining ingredients, stew very slowly for 3 or 4 hours, and do not forget to skim well the moment it boils. Put it by, and, when cold, take off all the fat. This may be used for Béchamel, sauce tournée, and many other white sauces.
Time.—3 or 4 hours. Average cost, 9d. per pint.
Modern Redaction
Ingredients:
2 slices of lean ham, cut into small pieces
poultry trimmings (if available), cut into small pieces
1.35kg lean veal, cut into small dice
1 bunch of savoury herbs (must include parsley), tied together
6 spring onions
6 mushrooms
1 blade of mace
salt, to taste
1.8l water
Method:
Combine the ham, veal and poultry trimmings in a pan. Just cover with water, bring to a boil then continue cooking, stirring frequently, until the liquid reduces to a glaze (but be careful not to burn it). At this point stir in the 1.8l water, add the remaining ingredients, bring to a boil and skim the surface.
Reduce to a low simmer, cover and cook gently for about 3 1/2 hours. Strain into a bowl, allow to cool then remove all the fat from the surface. Use as the base for Béchamel sauce, sauce tournée, or any other kind of white sauce.
