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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.

Source and licence

"Gravy Cakes (Hartshorne)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gravy_Cakes_(Hartshorne), revision 4498172), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gravy_Cakes_(Hartshorne)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4498172

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Chop 2 legs of beef in pieces, put them into a pot of water, and slow cook for 24 hours.
  2. Add onions, herbs, and spices as for gravy.
  3. Continue stewing until the meat is off the bones, and the gravy has started to develop.
  4. Strain the mixture into a milk-pan, to which quantity it should be reduced.
  5. When cold, skim off the fat, put it into a saucepan, and add any other flavourings as wanted.
  6. Simmer it on a slow heat until reduced to about 12 saucers two-thirds full,
  7. Put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.