Cheap Gravy for Minced Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic frugal gravy made from veal bones, onion, spices and lemon typically used for minced veal. The full recipe is presented here and I hope you enjoy this classic British version of: Cheap Gravy for Minced Veal.
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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
CHEAP GRAVY FOR MINCED VEAL.
443. INGREDIENTS.—Bones and trimmings of cold roast or boiled veal, 1-1/2 pint of water, 1 onion, 1/4 teaspoonful of minced lemon-peel, 1/4 teaspoonful of salt, 1 blade of pounded mace, the juice of 1/4 lemon; thickening of butter and flour.
Mode.—Put all the ingredients into a stewpan, except the thickening and lemon-juice, and let them simmer very gently for rather more than 1 hour, or until the liquor is reduced to a pint, when strain through a hair-sieve. Add a thickening of butter and flour, and the lemon-juice; set it on the fire, and let it just boil up, when it will be ready for use. It may be flavoured with a little tomato sauce, and, where a rather dark-coloured gravy is not objected to, ketchup, or Harvey's sauce, may be added at pleasure.
Time.—Rather more than 1 hour. Average cost, 3d.
Modern Redaction
Ingredients:
any bones and trimmings saved from cold, roast, veal
900ml water
1 onion
1/4 tsp minced lemon peel
1/4 tsp salt
1 blade of mace
juice of 1/4 lemon
1 tbsp butter mixed to a paste with 1 tbsp plain flour, as a thickening
Method:
Combine the veal bones and trimmings in a pan with the water, onion, lemon peel, salt and mace. Bring to a gentle simmer, cover and cook for 70 minutes, or until the liquid has reduced to 500ml. Strain through a fine-meshed sieve then return to the pan, bring to a simmer and work in the thickening a small piece at a time. When the sauce is smooth, add the lemon juice, bring to a boil then take off the heat and use immediately.
