Gravy Cakes (Hartshorne)
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.[1]
Total Time
30 minutes
2 legs of beef
700 ml (1.5 pints / 3 cups) water
3 onions
Gravy spices
Chop 2 legs of beef in pieces, put them into a pot of water, and slow cook for 24 hours.
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.