Special Gravy
2oz of beef dripping
1 finely chopped onion
2 large rashers of bacon
that has had its rind removed
2 tablespoons of dry sherry
2 tablespoons vinegar
1 finely chopped carrot
2 oz plain flour
1 bouquet garni
1 tablespoon tomato puree
1 pint of beef or lamb or pork stock (use stock cubes).
1 teaspoon of coarse ground black pepper
Chop the bacon into small pieces
Melt the dripping in a saucepan and keep it liquid.
Now add the onion pieces, bacon pieces and carrot pieces and
fry in the dripping in the saucepan until the onions are light
brown. This should take about 10 minutes maximum on a medium
heat.
Add the sherry and the vinegar and simmer for 3 to 4 minutes.
Carefully blend in the flour, adding a little at a time to prevent lumps forming, and stir until this mixture goes brown. This will
take about 10 minutes.
Pour in half of the stock, stirring all the time. Keep heating on a
medium heat and keep stirring until the mixture starts to thicken.
Bring the mixture to the boil and add the bouquet garni leaving
the pan to simmer on a low heat for 30 minutes. Stir occasionally.
Stir in the tomato puree, the other half of the stock and the
pepper. Add salt to taste.
When you are happy with the taste then strain through a gauze or plastic (never a metal) sieve to remove any lumps / the garni /
carrot and onion pieces.
Let the resulting gravy stand in a dish or gravy boat and
pour off any fat or grease from the surface. Keep warm (do
not cook) and place in the gravy boat for serving at the table. Can't Find What You Want? Try Here:
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