Cookbook:Gravy Cakes (Hartshorne)
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Gravy Cakes (Hartshorne) | |
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Category | Meat recipes |
Time | 30 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Stuffing
Gravy cakes are meat-based cakes, great as sides to a roast dinner or other meat-based meal. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]
Ingredients
[edit | edit source]Procedure
[edit | edit source]- Chop 2 legs of beef in pieces, put them into a pot of water, and slow cook for 24 hours.
- Add onions, herbs, and spices as for gravy.
- Continue stewing until the meat is off the bones, and the gravy has started to develop.
- Strain the mixture into a milk-pan, to which quantity it should be reduced.
- When cold, skim off the fat, put it into a saucepan, and add any other flavourings as wanted.
- Simmer it on a slow heat until reduced to about 12 saucers two-thirds full,
- Put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.
References
[edit | edit source]- ↑ Hartshorne, Henry (1881). The Household Cyclopedia. p. 321.