Cassell's dictionary of cookery

Strength Ot. — When gravies are wanting in flavour, they may be improved by being boiled quickly in an uncovered saucepan, and by the addition of a Little ketchup, or any of the best prepared sauces. If this is not sufficient, take two or three ounces of the lean of uncooked ham or bacon, cut it into small pieces, and put them into a saucepan with a piece of butter the size of an egg, two shallots finely minced, a piece of parsley root, two allspice berries, three cloves, and a bunch of savoury herbs. Keep these ingredients over a gentle fire, shaking them often to prevent burning, for about half an hour, or until the pan is coloured with a bright red glaze ; add, very slowly, a pint and I a half of the gravy, and simmer gently for half I an hour longer. Fish gravy must be flavoured judiciouslj- with anchovy or herring brine, soy, and walnut ketchup. Sufficient for a pint and j a haK of gravy. Probable cost, 6d., for the ; flavouring. j Gravy, To Keep. — When gi-avy is to be I kept it should be put into earthen pans, freshly j scalded and dried. Vegetables should be j strained from it, and if any fat cakes on the i top, it should be left untouched until the gravy j is wanted. It should be boiled up every day in summer, and every two or three days in winter, I and the pan scalded and dried. It is best left j uncovered, but if a cover is necessary to keep out the dust, it must not be put on until the { gravy is quite cold. j Gravy, To Make Mutton like Venison.— Let the mutton hang as long as it will keep sweet. The length of time will depend upon the weather. Cut a "high" snipe, or woodcock, into small pieces, being careful first to remove the bag from the entrails, and stew I them gently in a pint and a half of unseasoned j beef or mutton gravy. Strain, and pour it ' boiling hot over the mutton. Time, half an j hour. Probable cost, variable. Sufficient for ' eight or ten persons. Gravy, Veal, for White Sauce.— Put one pound of lean ham at the bottom of a saucepan, with two pounds of the neck, or the fleshy part of the knuckle of veal, cut into two or three pieces. Cover them with a quarter of a pint of good broth, and boil, rather quickly at first, and afterwards very gently, until the meat begins to glaze. Pierce the meat once or twice with a skewer, and shake the pan frequently to prevent burning. "Vilien the glaze is lightly brown, add, gradually, two pints of good broth; and simmer gently for two hours. If it is wished to flavour the gravy, an onion and a GRA { 278 ) GRE bunch of parsley may be stewed with the broth ; but if it is intended to be put aside for future use. neither vegetables nor seasoning should be added. Probable cost, 3s. Sufficient for a pint and a half of gravy.