Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

GRAVY.

When the muscular part of meat is gradually exposed to a very moderate heat, sufficient to brown the outer fibres, the gelatine, osmazome, and other animal juices of it, become disengaged, and separated in a liquid state, and constitute a fluid of a brown colour, possessing a highly savoury and grateful taste. Hence gravy is the soluble constituent or liquid part of meat, which, spontaneously, exudes from flesh, when gradually exposed to a continued heat sufficient to corrugate the animal fibre. Flavouring vegetables are often added, and fried with the meat, such as sliced onions, carrots or cellery, till they are tender, together with some spices and the usual condiments.

To extract gravy, the meat is cut into thin slices, or it is scored, and the fibres are bruised with a mallet. It is then usually seasoned, with pepper and salt, and exposed in a pan containing a small quantity of butter, or other fat, (or without any fat,) to the action of a gradual heat, just sufficient to brown the outer fibre strongly. The juices of the meat, which are thus during the frying process, copiously disengaged, are suffered to remain exposed to the action of heat till they have assumed the consistence of a thin cream, and a brown colour. A small portion of water is then added to re-dissolve the extracted mass, and after the whole has been suffered to simmer with the spices and roots for a short time, together with an additional quantity of water, the liquid is strained off through a sieve. If the gravy be intended for made dishes, it is customary to give it the consistence of cream, by means of thickening paste. (See [p. 160].) The meat is capable of furnishing an additional quantity of gravy. It is therefore covered with water and suffered to simmer for about one hour, or till the fluid is reduced to one half its bulk.

One pound and a quarter of lean beef, or one pound and a half of veal, will afford one pint of strong gravy.

When broth, soups, or gravy, are preserved from day to day, in hot weather, they should be warmed up every day, and put into fresh scalded pans, this renders them less liable to spoil.