GRAVY. — Most joints will afford sufficient trimmings, cuttings, &c., to make half a pint of plain gravy, which may be enriched, if necessary, with vari- ous seasonings, cow heel, lemon, sweet herbs, ham, mutton, or veal. An emi- nent cook observes, “Good browning may be made for roast meat and poultry, by saving the brown bits of roasted or boiled meat ; cut them small, cover them with boiling water till next day in a basin, then boil 3 minutes ; strain ; keep for use. Gravy for Boiled Meat. — May be made with parings and trimmings, or pour from a £ to £ a pint of the liquor in which the meat was boiled into the dish with it, and pierce the inferior part of the joint with a sharp skewer. Gravy for Brown Sauces. — Take some neck of beef ; cut it into thin slices ; flour it well, and put it into a saucepan with a slice of fat bacon, a sliced onion, powdered sweet marjoram, pepper and salt ; stir a little on a slow fire ; when brown, put some water to it, stir, and boil half an hour, strain, and take the fat off, adding a little lemon juice✪ Gravy for Brown Sauces. Beef Gravy. — See page 47. Gravy Soup. — Take the bones of a rump of beef, and a piece of the neck ; wash them well ; and then boil all the goodness from them. Add some beef marrow ; strain off ; put a piece of but- ter into a stew-pan, brown it, add a glass of good port wine ; put in two carrots, pepper, salt, a little sugar, and boiling water as needed✪ Gravy Soup. Stew gently for 3 or 4 hours. It may be varied by adding onions, sweet herbs, cloves, mace, or allspice, cayenne pepper, port wine, mushroom ketchup, &c. Gravy for a Fowl. — Take the neck, liver, and gizzard ; boil them in half a pint of water, with toasted bread, pepper, salt, thyme ; boil till reduced to half ; add a glass of port wine ; boil ; strain ; bruise the liver well, and thicken with butter rolled in flour✪ Gravy for a Fowl. Instead of the gizzard, you may use beef, or ham. GRAVY .SAUCE for Ragouts, Game, Poultry, &c. — Take a slice | of fat barn, or bacon, or 1 oz. of butter. GRA 202 GR-E and an onion, upon It lay i lb. of juicy beef ; cover ; set on a slow fire ; turn the meat about, and slightly brown ; add pint of boiling water ; boil ; skim ; put in brown toasted bread, a sprig of savory, or lemon thyme, pars- ley, lemon peel, allspice, black pepper, stew 2 hours ; strain. To thicken it, idd butter and flour melted and mixed on the fire, add a little of the gravy, stir, and add the remainder gradually ; simmer gently 15 minutes ; skim off the fat, and pass through a sieve. Gravy for a Turkey. — Lean beef X lb. ; hash and flour it ; melt i| oz. of butter in a stew-pan, and put in the beef ; fry brown ; add 3 pints of boiling water, sweet herbs, 3 blades of mace, 3 cloves, a few pepper corns, a small car- rot, a brown crust of bread ; boil down to a pint. Add salt✪ Gravy for a Turkey Gravy may be made without Meat, by using Butter. — A glass each of small beer, and water, chopped onion, pepper, salt grated lemon peel, a cloves, a spoonful of mushroom ketch- up, or walnut liquor ; put on the fire ; stir in some flour till the froth sinks, and it will be brown. Give all a boil up. GRAYLINGS, to Fry.— Scale, gut, and well wash ; then dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them of a fine colour with fresh dripping ; serve with crimp pars- ley, and plain butter✪ Graylings to Fry. Perch and Tench may be done the same way.

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GRAVY. — Most joints will afford sufficient trimmings, cuttings, &c., to make half a pint of plain gravy, which may be enriched, if necessary, with vari- ous seasonings, cow heel, lemon, sweet herbs, ham, mutton, or veal. An emi- nent cook observes, “Good browning may be made for roast meat and poultry, by saving the brown bits of roasted or boiled meat ; cut them small, cover them with boiling water till next day in a basin, then boil 3 minutes ; strain ; keep for use. Gravy for Boiled Meat. — May be made with parings and trimmings, or pour from a £ to £ a pint of the liquor in which the meat was boiled into the dish with it, and pierce the inferior part of the joint with a sharp skewer. Gravy for Brown Sauces. — Take some neck of beef ; cut it into thin slices ; flour it well, and put it into a saucepan with a slice of fat bacon, a sliced onion, powdered sweet marjoram, pepper and salt ; stir a little on a slow fire ; when brown, put some water to it, stir, and boil half an hour, strain, and take the fat off, adding a little lemon juice. Beef Gravy. — See page 47. Gravy Soup. — Take the bones of a rump of beef, and a piece of the neck ; wash them well ; and then boil all the goodness from them. Add some beef marrow ; strain off ; put a piece of but- ter into a stew-pan, brown it, add a glass of good port wine ; put in two carrots, pepper, salt, a little sugar, and boiling water as needed. Stew gently for 3 or 4 hours. It may be varied by adding onions, sweet herbs, cloves, mace, or allspice, cayenne pepper, port wine, mushroom ketchup, &c. Gravy for a Fowl. — Take the neck, liver, and gizzard ; boil them in half a pint of water, with toasted bread, pepper, salt, thyme ; boil till reduced to half ; add a glass of port wine ; boil ; strain ; bruise the liver well, and thicken with butter rolled in flour. Instead of the gizzard, you may use beef, or ham. GRAVY .SAUCE for Ragouts, Game, Poultry, &c. — Take a slice | of fat barn, or bacon, or 1 oz. of butter. GRA 202 GR-E and an onion, upon It lay i lb. of juicy beef ; cover ; set on a slow fire ; turn the meat about, and slightly brown ; add pint of boiling water ; boil ; skim ; put in brown toasted bread, a sprig of savory, or lemon thyme, pars- ley, lemon peel, allspice, black pepper, stew 2 hours ; strain. To thicken it, idd butter and flour melted and mixed on the fire, add a little of the gravy, stir, and add the remainder gradually ; simmer gently 15 minutes ; skim off the fat, and pass through a sieve. Gravy for a Turkey. — Lean beef X lb. ; hash and flour it ; melt i| oz. of butter in a stew-pan, and put in the beef ; fry brown ; add 3 pints of boiling water, sweet herbs, 3 blades of mace, 3 cloves, a few pepper corns, a small car- rot, a brown crust of bread ; boil down to a pint. Add salt Gravy may be made without Meat, by using Butter. — A glass each of small beer, and water, chopped onion, pepper, salt grated lemon peel, a cloves, a spoonful of mushroom ketch- up, or walnut liquor ; put on the fire ; stir in some flour till the froth sinks, and it will be brown. Give all a boil up. GRAYLINGS, to Fry.— Scale, gut, and well wash ; then dry them, and lay them separately on a board before the fire, after dusting some flour over them. Fry them of a fine colour with fresh dripping ; serve with crimp pars- ley, and plain butter. Perch and Tench may be done the same way.

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