Cassell's dictionary of cookery

Put the trimmings and bones of the veal into a saucepan, with as much water as will cover them. With a pint of water put a small onion, half a tea-spoonful of finely-minced lemon-rind, a small sprig of thyme, a blade of mace, and half a tea-spoonful of salt. Stew gently for an hour, then strain the gravy, thicken it with a little flom- and butter, and add a tablo-spoonful of cream or milk. The flavour may be varied by the addition of mushroom or walnut ketchup, or the cream may be omitted, and the juice of half a lemon substituted for it. Probable cost, 4d. per pint. Sufficient for three-quarters of a pint. Gravy for Patties. — Take the bones, skin, and trimmings of the meat of which the patties are made, and put them into a jar with as much water as will cover them, a little pepper and salt, a bay-leaf, and a shallot, finely minced. Tie two or three folds of paper over the jar, and place it in a moderate oven for two hours. Strain the gravy, skim it carefully, let it boil, and it is ready to be put into the patties. If these are made of venison or hare, it is an improvement to dissolve a small quantity of red currant jelly in the gravy, and to add a little claret. Gravy for Pike, Baked.— Mix a tablespoonful of flour very smoothly with half a pint of stock. Simmer gently, with a minced onion and a sprig of parsley, for twenty minutes, then strain and skim carefully, add pepper and salt to taste, and a dessert-spoonful of ketchup. Drain off the fat from the pan in which the pike has been baked, pour in the boiling liquid, stir it well, let it boil up once more, and serve. If no stock is at hand, a little may be made from gravy beef, any bones and •trimmings of meat, or Liebig's extract of meat. Probable cost, about 2d. Sufficient for half a pint of gravy. Gravy for Rissoles. — Take the skin, trimmings, and bones of the meat from which the rissoles have been made. Divide them into small pieces, and put them into a saucepan with a minced onion and a piece of butter the size of a walnut. Turn them about over a quick fire till they are lightly browned, then add a pint of boiling water, a blade of mace, a bunch of parsley, half a dozen peppercorns, and half a slice of toasted bread. Put on the lid of the saucepan, and simmer gently for an hour. Strain; thicken the gravy with a tablespoonful of flour, mixed smoothly with a little cold water, add a tablo-spoonful of ketchup and half a salt-spoonful of salt, boil once more, and serve. Probable cost, 3d. Sufficient for a pint of gravy. Gravy for Roast Meat.— About twenty minutes before the joint is taken from the fire, put a common dish under it, and pour slowly and gradually over the brown parts of the meat two or three tablespoonfuls of boiling water, in which half a tea-spoonful of salt has been dissolved. When it has all dropped into the olish, set it a.side, carefully sldm oft' the fat a.s it rises to the, surface, for it is very disagreeable to have bubbles of fat on the :top of the