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.
Ingredients
- 2 legs of beef
- 700 ml (1.5 pints / 3 cups) water
- 3 onions
- Gravy spices
Procedure
- 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.