To draw mutton, beef, or veal gravy is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of making gravy from a mutton, beef or veal with spices and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: To draw mutton, beef, or veal gravy.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To draw mutton, beef, or veal gravy.
TAKE a pound of meat, cut it very thin, lay a piece of bacon about two inches long, at the bottom of the ſtew-pan or ſauce-pan, and lay the meat on it. Lay on ſome carrot, and cover it cloſe for two or three minutes, then pour in a quart of boiling water, ſome ſpice, onion, ſweet herbs, and a little cruſt of bread toaſted. Let it do over a ſlow fire, and thicken it with a little piece of butter rolled in flour. When the gravy is as good as you would have it, ſeaſon it with ſalt, and then ſtrain it off. You may omit the bacon, if you diſlike it.
Modern Redaction
Ingredients:
500g beef, mutton or veal, sliced very thinly
2 rashers of streaky bacon, halved
2 carrots, sliced
1l boiling water
3 blades of mace
5 cloves
1 tsp whole black peppercorns
1 onion
1 bunch of sweet herbs
4 tbsp breadcrumbs, lightly toasted
1 tbsp butter mixed to a smooth paste with 2 tsp plain flour
salt, to taste
Method:
Lay the bacon in the base of a large pan then sit the meat on top. Scatter the carrots over everything then place on a low fire, cover with a tight-fitting lid and cook for 2 minutes. At this point pour in the boiling water and add the mace, cloves, black peppercorns, onion, sweet herbs and breadcrumbs.
Bring to a simmer, cover the pan and cook over low heat for about 80 minutes. At this point, add the butter and flour roux mix, whisking until smooth. Continue cooking until the gravy is thickened to your liking then season with salt and strain.
