Gravy Cakes (Hartshorne)
Gravy cakes are dried, leathery discs of concentrated beef gravy, made as a pantry store from a 19th century household reference. The recipe comes from Henry Hartshorne's Household Cyclopedia, and it works by stewing beef legs for a full day, then reducing the strained liquid until it sets in saucers. Each cake keeps in a paper bag, ready to dissolve into a roast dinner's gravy or a meat dish.
Instructions
Chop the 2 legs of beef into pieces and put them in a pot with the water. Cook very slowly for 24 hours.
Add the onions, along with herbs and spices as you would for a gravy. Keep stewing until the meat falls off the bones and the liquid has begun to turn into a gravy.
Strain the mixture into a milk pan, reducing it to the quantity the pan should hold. Let it cool completely, then skim the fat from the top.
Pour the liquid into a saucepan and add any extra flavourings you like. Simmer over a low heat until it has reduced to enough to fill about 12 saucers two-thirds full.
Set the saucers in an airy place until the gravy is as dry as leather. Put the dried cakes in paper bags and store them in a dry place.
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