Gravy

Name: Gravy
Cuisine: Tidewater Virginia
Ingredients: 1–2 rasher bacon; veal, mutton, or beef; onions; turnips; carrots; celery; a little thyme; a little allspice; a little water; boiling water; to taste salt; to taste pepper

Origin: Tidewater Virginia

Source: Mary Randolph, 1824

Ingredients

1–2 rasher bacon
veal, mutton, or beef
onions
turnips
carrots
celery
a little thyme
a little allspice
a little water
boiling water
to taste salt
to taste pepper

Instructions

Lay a rasher or two of bacon at the bottom of a stew pan. Lay sliced veal, mutton, or beef over the bacon. Add sliced onions, turnips, and carrots, celery, a little thyme, and allspice. Pour in a little water and set on the fire, stewing until it browns at the bottom—you will know this from the pan's hissing. Pour boiling water over it and continue stewing for an hour and a half, adjusting the time according to the quantity you are making. Season with salt and pepper.