[Modern cookery, in all its branches

Obs. — The cook who is not acquainted with this mode of preparing or enriching gravies, will do well to make herself acquainted with it ; as it presents no difficulties, and is exceedingly convenient and advantageous when they are wanted in small quantities, very highly flavoured and well coloured. An unboiled ham, kept in cut, will be found, as we have already said, a great economy for this, and other purposes, saving much of the expense commonly incurred for gravymeats. As eschalots, when sparingly used, impart a much finer savour than onions, though they are not commonly so much used in England, we would recommend that a small store of them should always be kept. BARON LIEBEG’s BEEF GRAVY. (Most excellent for hashes , minces , and other dishes made of cold meat.) For particulars of this most useful receipt, for extracting all its juices from fresh meat of every kind in the best manner, the cook is referred to the first part of the chapter on soups. The preparation, for which minute directions are given there, if poured on a few bits of lean ham lightly browned, with the other ingredients indicated above, will be converted into gravy of fine flavour and superior quality. With no addition, beyond that of a little thickening and spice, it will serve admirably for dressing cold meat, in all the usual forms of hashes, minces, blanquettes , & c., &c., .and convert it into dishes as nourishing as those of meat freshly cooked, and it may be economically made in small quantities with any trimmings of undressed beef, mutton, or veal, mixed together, which are free from fat, and not sinewy: flavour may be given to it at once by chopping up with them the lean part only of a slice or two of ham, or of highly-cured beef. SHIN OF BEEF STOCK FOR GRAVIES. There is no better foundation for strong gravies than shin of beef stewed down to a jelly (which it easily becomes), with the addition only of some spice, a bunch of savoury herbs, and a moderate proportion of salt; this, if kept in a cool larder, boiled softly for two or three minutes every second or third day, and each time put into a clean, well-scalded pan, will remain good for many days, and may easily be converted into excellent soup or gravy. Let the bone be broken in one or two places, take out the marrow, which, if not wanted for immediate use, should be clarified, and stored for future occasions ; put a pint and a half of cold water to the pound of beef, and stew it very gently indeed for six or seven hours, or even longer should the meat not then be quite in fragments. The bones of calf’s feet which have been boiled down for jelly, the liquor in which the head has been cooked, and any remains of ham quite freed from the smoky parts, from rust, and fat, will be serviceable additions to this stock. A couple of pounds of the neck of beef may be added to six of the shin with very good effect ; but for white soup or sauces this is better avoided. Shin of beef, 6 lbs. ; water, 9 pints ; salt, 1 oz. ; large bunch of savoury herbs ; peppercorns, 1 teaspoonful ; mace, 2 blades. RICH PALE VEAL GRAVY, OR CONSOMME.