TO MAKE GRAVY
Thin Gravy
Pour away practically all the fat from the roasting tin, leaving the residue of meat to give flavour ; Add about
1 teaspoon of flour and approximately ½ (half) a pint of stock, or water flavoured with meat or vegetable
extract ; Bring to the boil ; Cook until clear and strain ; Alternatively, many people prefer just to use the natural
meat juices of which there will be quite a lot if your joint is underdone.
A thin gravy is the correct thing to serve with meat that is not stuffed.
Thick Gravy
Leave about 1 tablespoon of fat in the meat tin ; Add approximately 1 ounce flour, and cook for several minutes
; Add just over ½ ( half) a pint of stock or water flavoured with meat or vegetable extract ; Bring to the
boil, and cook until thick ; Strain and serve.
BROWN GRAVY (For Vegetarian Dish).
Ingredients
2 Onions, 1 table spoonful of flour three-quarters
of a pint of water, seasoning, 1 ounce of butter or a tablespoonful of oil.
METHOD - Chop the onions, fry them brown in the butter, add the flour, which must also brown. Pour in the water,
and stir until the mixture thickens, then season it to taste. any kind of vegetable stock is preferable to water.
BROWN GRAVY (Another Method; For Vegetarian Dish).
Ingredients
1 Onion, ½ (half) a carrot, ½ (half) a turnip, parsley, herbs, and bay-leaf, 1 ounce of butter, 1 pint of water, 1 dessert spoonful of vinegar, a lump of sugar, spice, a teaspoonful of ketchup or other condiment sauce.
Fry the chopped vegetables in the butter until they are dark brown add the flour and water, and stir until the
mixture boils then put in the parsley, herbs, vinegar. sugar. spice, and seasoning to taste. Simmer by the side
of the fire for about 1 hour, strain, and add the ketchup.
SAUCES
CHEESE SAUCE
Ingredients:-
1 ounces / 28.3 grams
Whole-wheat or ordinary flour
1 ounce / 28.3 grams of butter
½ a pint / 284 ml. of milk,
2 ounces / 56 grams Cheese (grated)
½ to a level teaspoon of mustard
A shake of salt and Cayenne pepper.
Melt the butter in a pan, add flour and cook over a low heat, stirring for 2 minutes. Do not allow mixture to (roux) brown. (2) Gradually blend in the milk, mix to a paste. (3) To thicken bring to the boil, (4) Add cheese and continue to stir, simmer very gently for 3 minutes. (5) Season to taste with salt and pepper.
(Serves 4-6)
CRANBERRY SAUCE
For poultry, duck, goose. game, turkey,
lamb and mutton dishes.
Ingredients:-
½ (half) a
pint of water
6 oz. /169 grams granulated sugar
½ lb. /226 grams cranberries
1.Put water and sugar into saucepan. Heat slowly until sugar dissolves. 2. Add cranberries. Cook fairly quickly
for 2 to 3 minutes (or until skins pop open). 3. Reduce heat. Simmer very gently for 10 minutes. 4. Serve hot or
cold.
Serves 6.
CURRY SAUCE
For pouring over hard-boiled eggs or combining with pieces of cooked fish, chicken, meat or vegetables.
Ingredients:-
2 oz./56 grams butter
2 teaspoons olive or corn oil
2 large finely-chopped onions
1 finely-chopped garlic clove (optional)
2 level tablespoons curry powder
1 level tablespoon flour
2 cloves
1 level tablespoon tomato purée
¼ (quarter) of a level teaspoon each, ground ginger and cinnamon
2 level tablespoons sweet pickle or chutney
1 tablespoon lemon juice
3 level teaspoons granulated sugar
½ (half) a pint of stock or water
½ to 1 level teaspoon salt
1. Put butter and oil into pan. Heat until both are sizzling. 2. Add onions and garlic (if used). Fry gently until
pale gold. 3. Stir in curry powder and flour. Add cloves, purée, ginger and cinnamon, sweet pickle or chutney,
lemon juice and sugar. 4 Gradually blend in stock or water. Slowly bring to the boil, stirring. 5. Lower heat.
Season with salt and cover pan. 6. Simmer slowly to 1 hour. 7. Sauce may be strained and re-heated before using.
Serves 4.
QUICK CREAM SAUCE
For veal, poultry, fish, egg and cheese dishes.
Ingredients:-
1 can condensed cream
soup (flavour to taste)
4 tablespoons milk
1. Put soup and milk into saucepan. 2. Heat through gently, stirring.
Serves 4 to 6.
Ingredients
1 stick of horseradish
finely scraped, 2 shallots shredded, 2 Or 3 sprigs each of marjoram. thyme, basil, and tarragon, 4 cloves, teaspoonful
of caramel browning, 1 tablespoonful of lemon juice, 2 tablespoonfuls of vinegar, 1 pint of water.
Simmer all these ingredients together for 30 minutes ( ½ an hour ) and when quite cold strain into small
bottles. Cork and seal securely, and store for use. This sauce will be found useful for flavouring gravies and
stews.
MINT SAUCE
For lamb and mutton roasts
Ingredients:-
4 level tablespoons finely-chopped
mint
3 tablespoons boiling water
3 level teaspoons caster sugar
¼ (quarter) of a level teaspoon salt
3 tablespoons vinegar
1. Stir mint into boiling water. Add sugar and salt. 2. Leave until cold. 3. Add vinegar and mix well.
Serves 4 to 6.
Ingredients
8 ounces green streaky bacon, rinded and chopped,1 small onion, peeled and chopped, 1 clove of garlic, peeled and crushed, 2 ounces plain flour, a 2¼ ounce Can of tomato paste, 3 lb. fresh tomatoes, peeled and seeded, 3 pints of chicken stock (fresh or cube) a bouquet garni, 2 level teaspoons Salt freshly milled black pepper
Makes 6 x ½ pt. (half pint) Portions
TO MAKE:
Fry the bacon in a large saucepan until the fat begins to run. Add the onion, garlic and flour, cook 5 minutes
longer, blend in the tomato paste, tomatoes and stock and add the bouquet garni and seasonings. Stir well together,
bring to the boil, then simmer for about 15 minutes Cool quickly.
TOMATO SAUCE
Ingredients:-
2 oz. / 56 grams butter
2 teaspoons olive or corn oil
1 medium-sized sliced onion
1 clove finely-chopped garlic (optional)
2 oz. / 56 grams chopped lean bacon or ham
1 oz. / 28.3 grams Flour
½ lb. / 226 grams chopped tomatoes
1 level tablespoon tomato purée
½ a pint of stock or water
1 bay leaf
1 blade of mace
6 white peppercorns
¼ (quarter) of a level teaspoon basil or mixed herbs
1 level teaspoon brown sugar
1 dessertspoon lemon juice
Seasoning to taste
1. Put butter and oil into pan and heat until both are sizzling. 2. Add onion, garlic if used, and bacon or ham.
Fry gently until pale gold. 3.Stir in flour, tomatoes, purée, stock or water, bay leaf, mace, peppercorns,
basil or mixed herbs and sugar. 4. Bring to the boil, stirring. Reduce heat and cover pan. 5. Simmer gently for
45 minutes. 6. Strain. Add lemon juice. Season to taste with salt and pepper. 7. Re-heat before using.
Serves 4 to 6.
Ingredients:-
½ (half)an
ounce / 15 grams flour
½ ounce / 15 grams of butter
½ a pint / 284 ml. of milk,
A shake of salt and pepper.
Melt the butter in a pan, add flour and cook over a low heat, stirring for 2 minutes. Do not allow mixture to (roux) brown. (2) Gradually blend in the milk, mix to a paste. (3) To thicken bring to the boil, (4) Simmer very gently for 3 minutes. (5) Season to taste with salt and pepper.
