From:
The Thorough Good Cook
Sauces: 28. Grande
Take three or four slices from the under part of a
knuckle of
veal, and put them into a large
stew-
pan, with two
ladlefuls of
consommé; set on a
fierce fire, skimming as much as possible, and with a
cloth wipe away all that adheres to the inside of the stew-pan. When the consommé is reduced;
prick the slices with a
knife to let out the
gravy; then set the stew-pan on a small fire, that the
meat and
glaze may
adhere together, and as soon as the latter is of a clear light colour, take it off; leave it covered for ten minutes, then fill it with rich
stock, in which are four large
carrots and three
onions; let it boil slowly for two hours. In the meantime put the knuckle into a
saucepan with four or five carrots, as many onions (one stuck with
cloves), and two ladlefuls of consommé: Set it on a brisk fire, that the
liquor may reduce to a
jelly; as soon as this jelly begins to take colour, pour on it the liquor from the other saucepan, to dissolve the jelly
gradually; then make it
boil. Dilute some, browning with this liquor, and add it to the
meat with some
champignons, a bunch of
parsley,
scallions, and two
bay-leaves; skim it when it begins to boil, and again when the browning is added; put in more consommé or browning, according as it is too
thick or too
thin.