Cassell's dictionary of cookery

Gravy, Seasoning for. — Put one ounce and a half of white pepper into a mortar, with half an ounce of mace, one ounce of nutmeg, two drachms of cayenne, a drachm of ginger, and a drachm of cassia. Pound, and mix thoroughly. Put the powder into a small bottle, and keep it closely corked, or the streng-th and flavour will escape. A pinch of this powder will season half a pint of gravy. Gravy, Shallot (for Broils and Grills). — Peel three shallots. Cut them into thin slices, and put them into a saucepan, with thi-ee tablespoonfuls of best French vinegar ; boil for five minutes, then add a quarter of a pint of clear brown gravy, two pinches of salt, and two grains of cayenne. Boil altogether five minutes longer and serve as hot as possible. Probable cost, 3d. Sufiicient for nearly half a pint of gravy. Gravy Soup, with Vermicelli.— Take two quarts of clear brown gravy soup {see Gravy, Brown, Soup). Let it boil, then drop into it, very gradually, three ounces of fresh vermicelli. If long kept, the soup will be quite spoilt. The vermicelli should be rubbed between the fingers, and dropped in with one hand, whilst the soup is being stirred with the other to prevent any lumps forming. Simmer gently until it is thick and soft, and serve with a French roll in the tureen. A plateful of grated Parmesan cheese should be sent to table with the soup. The usual plan is to soak the vermicelli in boihng water for a few minutes, drain and cool it in a colander, then simmer it gently for five or six minutes, stirring frequently to prevent it getting into lumps. Time, from twenty to thirty minutes to boil the vermicelli. Probable cost, vermicelli, 8d. per pound. Sufficient for six or eight persons. Gravy, Stock for.— For ordinary domestic use, a good cook will seldom require gravy-beef, with which to make gravy. The bones and trimmings of meat and poultry, the shank bones of mutton, which have been soaked, brushed, and long stewed with the gravy which is left from joints, will generally supply all that is wanted. When fresh meat is necessary, beef skirt, kidney, cow-heel, the shin of beef, or any of the ingredients which are used for the stock of soup, may be used for gravy. It should be remembered that ketchup and sauces for flavouring should be put in a short time only before serving, as the strength speedily evaporates ; and it is best to be very sparing in their use, as a little may be added, but cannot be taken out. If gravy is too weak, it should be boiled in an uncovered pan ; if ; strong, in a covered one. It should be kept in a cool place, in an earthen jar, the lid of which should not be put on until the gravy is cool. If there is the slightest suspicion that the meat for gravy will not keep, it should be lightly fried. Gravy, To Clarify.— Beat together the white and shell of an egg, mix with them a teacupful of cold water, stir this into the gravy when heated, whisk it well over the fii'o, and when it has boiled a few minutes, strain once or twice through a jelly-bag. Gravy, To Improve the Flavour or