Rich Gravy for Hashes, Ragoûts, etc is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of making a rich gravy by stewing together the meat from a shin of beef, vegetables, herbs and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Rich Gravy for Hashes, Ragoûts, 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
RICH GRAVY FOR HASHES, RAGOUTS, &c.
438. INGREDIENTS.—2 lbs. of shin of beef, 1 large onion or a few shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3 cloves, 4 whole allspice, 1/4 teaspoonful of whole pepper, 1 slice of lean ham or bacon, 1/2 a head of celery (when at hand), 2 pints of boiling water; salt and cayenne to taste.
Mode.—Cut the beef into thin slices, as also the onions, dredge them with flour, and fry of a pale brown, but do not allow them to get black; pour in the boiling water, let it boil up; and skim. Add the remaining ingredients, and simmer the whole very gently for 2 hours, or until all the juices are extracted from the meat; put it by to get cold, when take off all the fat. This gravy may be flavoured with ketchup, store sauces, wine, or, in fact, anything that may give additional and suitable relish to the dish it is intended for.
Time.—Rather more than 2 hours.
Average cost, 8d. per pint.
Modern Redaction
Ingredients:
900g shin of beef, cut into thin slices
1 large onion, cut into thin slices
4 tbsp plain flour
4 tbsp butter
1 bunch of savoury herbs
2 blades of mace
3 cloves
4 whole allspice berries
1/4 tsp black peppercorns
1 slice of lean ham or bacon, chopped
1/2 head of celery, chopped
1.2l water, boiling
salt and cayenne pepper, to taste
Method:
Dredge the beef and onions with flour, melt the butter in a pan, add the onions and beef and fry for about 8 minutes, or until golden. Pour in the water, bring to a boil then skim any fat from the surface.
Now add the herbs and spices along with the ham and celery. Bring the mixture to a boil, reduce to a simmer then cover and cook for about 2 hours, or until all the juices have been extracted from the meat. Take off the heat and set aside to cool completely then remove all the fat from the surface.
Strain off the liquid at this point. The gravy can now be re-heated for use, or it can be flavoured with wine, ketchup, flavouring sauces or additional spices.
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