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Veal or Mutton Gravy

Veal or Mutton Gravy is a traditional British recipe, based on Maria Rundell's recipe of 1806 for a classic gravy or gravy base made from layers of veal or mutton, gammon and onions cooked in beef stock. The full recipe is presented here and I hope you enjoy this classic British version of: Veal or Mutton Gravy.

prep time

20 minutes

cook time

130 minutes

Total Time:

150 minutes

Makes:

1l

Rating:

Tags : Sauce RecipesBritish Recipes

This is a gravy from Maria Rundell's Domestic Cookery of 1806. There is no direct recipe, it's being a combination of two recipes in the book. As a result I've combined the recipes for Veal Gravy and Cullis here to generate a period accurate recipe.

Original Recipe

Veal or Mutton Gravy

Make as directed for the cullis, leaving out the spice, herbs and flour. It should be drawn very slowly : and if for white dishes, do not let the meat brown.

Lay as much lean veal or mutton over the bottom of a stewpan as will cover it an inch thick : then cover the veal or mutton with thin slices of undressed gammon and two or three onions. Cover the stewpan and set it over a slow fire. When the juices come out, let the fire ba a little quicker, When the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer and hour and a half then strain it.

Modern Redaction

Ingredients:

600g veal or mutton, thinly sliced
6 thin slices of gammon
2 onions, thinly sliced
1.5l beef stock

Method:

Layer the veal (or mutton), followed by the gammon and then the onions in the base of a pan. Place over low heat and cover with a lid.

Cook for about 20 minutes, utnil the meat releases its liquid (for a white stock). If you want a dark stock cook for a further 20 minutes until the meat has browned.

Once your meat has cooked appropriately pour over the beef stock. Bring to a boil, then skim any fat from the surface. Reduce to a simmer, cover the pan and cook for 90 minutes.

After this time strain the liquid through a fine-meshed sieve covered with muslin (cheese cloth). Use the veal or mutton gravy as needed (typically as the liquid base for a curry).