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Classic
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page 17
a clean, dry, stone pan, and set it in the coolest place you can find.
This is a good foundation for all sorts of soups and sauces, brown or white.
CLEAR GRAVY SOUP.
Cut half a pound of ham into slices, and lay them at the bottom of a large
stewpan, with two or three pounds of lean beef and as much veal; break the bones
and lay them on the meat, take off the outer skins of two large onions and two
turnips, wash clean and cut into pieces two large carrots and two heads of
celery; put in a few cloves and a little mace, and cover the stewpan close and
set it over a smart fire. Turn the meat when it begins to stick to the bottom of
the pan, and as soon as there is a brown glaze at the bottom, cover the meat
with hot water. When it is coming to a boil, pour in half a pint of cold water,
take off the scum, and then put in another half pint of cold water, skim it
again, and repeat this process till no more scum rises.
Then set it to boil gently for four hours, strain it through a clean napkin, or
a fine sieve, into a clean stone vessel, and let it remain till cold, when you
must remove all the fat. When you pour it off, be careful not to disturb the
settlings at the bottom of the pan.
This is the basis of all gravy soups, which are called by the name of the
vegetables used.
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