Recipes > Soup > Gravy Soup

Gravy Soup


  • 6 pounds of shin of beef
  • 1 knuckle of veal weighing 5 pounds
  • a few pieces or trimmings
  • 2 slices of nicely-flavoured lean ham
  • 1/4 pound of butter
  • 2 onions
  • 2 carrots
  • 1 turnip
  • nearly a head of celery
  • 1 blade of mace
  • 6 cloves
  • 1 bunch of savoury herb with endive
  • seasoning of salt and pepper to taste
  • 3 lumps of sugar
  • 5 quarts of boiling soft water


Slightly brown the meat and ham in the butter, but do not let them burn. When this is done, pour to it the water, and as the scum rises, take it off; when no more appears, add all the other ingredients, and let the soup simmer slowly by the fire for 6 hours without stirring it any more from the bottom; take it off, and let it settle; skim off all the fat you can, and pass it through a tammy. When perfectly cold, you can remove all the fat, and leave the sediment untouched, which serves very nicely for thick gravies, hashes, &c.

It can be flavoured with ketchup, Leamington sauce, Harvey's sauce, and a little soy.

Time: 7 hours.

Seasonable all the year.

Sufficient for 14 persons.


Print recipe/article only


The Book of Household Management (1861).

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