Preparation: Ham and onion are cut into fine pieces and fried brown in butter. The chopped tomatoes are added and cooked a little while; then stir in the flour and add the bouillon. Season it with salt, pepper, lemon juice and sugar. Cook the gravy slowly for 1 hour, strain through a fine sieve and stir in the 2 yolks of eggs.
No. 13—FINE GRAVY.
For Poultry, Meat and Fish.
Quantity for 6 Persons.
- ⅛ lb. of butter
- ⅛ lb. of raw ham
- 1 small onion
- 1½ tbsps. of flour
- ⅓ pt. bouillon
- ⅓ pt. cream or milk
- ¼ cup of ground poultry, fish or meat
- Salt, pepper
- 1 tsp. of lemon juice
Preparation: The lean ham is cut into small cubes and fried in the butter. Add the sliced onion, stir in the flour and stew a little while, add the bouillon and cream. Now the gravy is cooked for 15 minutes and the ¼ cupful of ground fish added. When served with meats, add meat instead of fish. Season with salt, pepper and lemon juice. Let it boil a while and strain through a fine sieve.
No. 14—HORSE RADISH GRAVY.
Quantity for 6 Persons.
- ½ cup of horse radish
- 1½ tsps. of flour
- 1 tbsp. of butter
- ¾ cup of cream or bouillon
- 1 pinch of salt
- 1 tsp. of sugar
Preparation: The horse radish must be scraped and grated very quickly, flour and butter stirred in and the cream added. Let it boil 15 to 20 minutes, stirring constantly, and season with salt and sugar.