Recipes > Sauces & Spreads > Gravies > Meat Gravy

Meat Gravy


  • veal
  • about 1 ounce of butter
  • 1/2 of a rather small carrot
  • 2 or 3 onions
  • broth or water
  • salt
  • 12 whole peppers
  • 1 bay-leaf
  • 2 stalks of thyme


When you are short of gravy, cut a little piece of veal, say half a pound of the breast or neck piece, or trimmings of veal-cutlets; set on the fire with the butter, and the carrot cut in slices; stir, and when the meat is turning rather brown, add the onions in slices also; stir again till the onions are nearly fried; when covered with broth or water, add salt, the peppers, bay-leaf, and thyme; boil gently for two or three hours, and strain.

If it is boiling away, add water to fill up.

Trimmings of mutton, lamb, beef, chicken, or turkey, may be added to the veal.

In case of hurry, it may be done quickly and by boiling rather fast, but it is not as good, and there is less of it with the same quantity of meat.

For a grand dinner, the gravy may be made one or two and even three days in advance; then simmer it for five or six hours.


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Hand-Book of Practical Cookery (1884).

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