Harper's cook book encyclopædia

holds ought certainly to be made from the bones and trimmings of the joints themselves. As a general rule, it should be remembered that the gravy of the meat to be used is always most suitable to send to table with it. The bones dressed and undressed, the trimmings of meat, and the necks and feet of poultry and game should Gravy and Eggs GRAVIES, ETC. Gravy for Game be carefully preserved and used for making gravy. When these are not sufficient, fresh meat or fresh bones must be used — the fresher the better. All superfluous fat should be removed before stewing, and the gravy kept in a cool, dry place, in an earthen pan. Long simmering is required to extract the full flavor of the meat; and if any fat is in the gravy after boiling, it is better left on until the gravy is required. Gravy should be sent to table hot, and in a tureen. Nothing can be more unpleasant than for the carver to find that while performing his duties he has bespattered those of his friends who, unfortunately for themselves, were placed near him. Good gravy may be made from the bones and trimmings of meat, or the liquid in which meat has been boiled. Brown made dishes require savory gravies, white dishes delicately flavored ones. Where the flavor of onions is too strong in gravies, it may be lessened by boiling a turnip in it for a little while. When lean meat is to be made into gravy it should be beaten and scored before stewing. See also recipes for Meat Sauces under Sauces. Gravy and Eggs. See Eggs. Gravy for Boiled Meat. — Haifa pint of the liquid in which the meat is cooked may be thickened with a little flour and butter, and flavored with a table-spoonful of finely chopped pickled gherkins or walnuts and a dessert-spoonful of minced parsley. A teaspoonful of mustard mixed with a small quantity of vinegar may then be added. This sauce should be served in a tureen, not put on the same dish as the meat. Time, a quarter of an hour. Gravy for Curried Fish. — Melt a piece of butter the size of a small egg in a saucepan, and fry two sliced onions in it until lightly browned. Drain them from the fat, and mix with them a pint and a half of good stock, and, if the flavor is liked, two tart apples, pared and cored. Simmer gently until the onions are sufficiently tender to be pressed through a sieve, and after this has been done boil once more, thicken the gravy with a tablespoonful of flour and a table-spoonful of curry powder, mixed with a little cold water, and add a pinch of salt. Boil for half an hour, and just before serving add two table-spoonfuls of good cream. Time, an hour and a quarter.