For roast meat, merely dissolve, after a little soaking, a tin of
Nelson's Extract of Meat in a pint of boiling water. For poultry or
game, fry two onions a light brown, mince a little carrot and turnip,
put in half a teaspoonful of herbs, tied in muslin, and boil until
tender, in a pint of water. Strain out the herbs, let the liquor boil
up, stir in the contents of a tin of Nelson's Extract of Meat, and if
the gravy is required to be slightly thickened, add a small teaspoonful
of potato-flour mixed smooth in cold water. For cutlets or other dishes
requiring sharp sauce, make exactly as above, and just before serving
add a little of any good piquant sauce, or pickles minced finely.