_Ingredients._—Bones and trimmings of cold roast or boiled veal,
1½ pint of water, 1 onion, ¼ teaspoonful of minced lemon-peel, ¼
teaspoonful of salt, 1 blade of pounded mace, the juice of ¼ lemon;
thickening of butter and flour. _Mode._—Put all the ingredients into
a stewpan, except the thickening and lemon-juice, and let them simmer
very gently for rather more than 1 hour, or until the liquor is reduced
to a pint, when strain through a hair sieve. Add a thickening of butter
and flour, and the lemon-juice; set it on the fire, and let it just
boil up, when it will be ready for use. It may be flavoured with a
little tomato sauce, and, where a rather dark-coloured gravy is not
objected to, ketchup, or Harvey’s sauce, may be added at pleasure.
_Time._—Rather more than 1 hour. _Average cost_, 3_d._
GRAVY, Cheap, for Hashes, &c.
_Ingredients._—Bones and trimmings of the cooked joint intended for
hashing, ¼ teaspoonful of salt, ¼ teaspoonful of whole pepper, ¼
teaspoonful of whole allspice, a small faggot of savoury herbs, ½ head
of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling
water to cover the bones. _Mode._—Chop the bones in small pieces, and
put them in a stewpan, with the trimmings, salt, pepper, spice, herbs,
and celery. Cover with boiling water, and let the whole simmer gently
for 1½ or 2 hours. Slice and fry the onion in the butter till it is of
a pale brown, and mix it gradually with the gravy made from the bones;
boil for ¼ hour, and strain into a basin; now put it back into the
stewpan; flavour with walnut pickle or ketchup, pickled-onion liquor,
or any store sauce that may be preferred. Thicken with a little butter
and flour, kneaded together on a plate, and the gravy will be ready for
use. After the thickening is added, the gravy should just boil, to take
off the rawness of the flour. _Time._—2 hours, or rather more. _Average
cost_, 4_d._, exclusive of the bones and trimmings.
GRAVY for Roast Meat.
_Ingredients._—Gravy, salt. _Mode._—Put a common dish with a small
quantity of salt in it under the meat, about a quarter of an hour
before it is removed from the fire. When the dish is full, take it
away, baste the meat, and pour the gravy into the dish on which the
joint is to be served.
GRAVY for Venison.
_Ingredients._—Trimmings of venison, 3 or 4 mutton shank-bones, salt to
taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup. _Mode._—Brown
the trimmings over a nice clear fire, and put them in a stewpan with
the shank-bones and water; simmer gently for 2 hours, strain and skim,
and add the walnut ketchup and a seasoning of salt. Let it just boil,
when it is ready to serve. _Time._—2 hours.
GRAVY, Jugged (Excellent).
_Ingredients._—2 lbs. of shin of beef, ¼ lb. of lean ham, 1 onion or
a few shalots, 2 pints of water, salt and whole pepper to taste, 1
blade of mace, a faggot of savoury herbs, ½ a large carrot, ½ a head of
celery. _Mode._—Cut up the beef and ham into small pieces, and slice
the vegetables; take a jar, capable of holding two pints of water, and
arrange therein, in layers, the ham, meat, vegetables, and seasoning,
alternately, filling up with the above quantity of water; tie down the
jar, or put a plate over the top, so that the steam may not escape;
place it in the oven, and let it remain there from 6 to 8 hours;
should, however, the oven be very hot, less time will be required.
When sufficiently cooked, strain the gravy, and when cold, remove the
fat. It may be flavoured with ketchup, wines, or any other store sauce
that may be preferred. It is a good plan to put the jar in a cool oven
over-night, to draw the gravy; and then it will not require so long
baking the following day. _Time._—From 6 to 8 hours, according to the
oven. _Average cost_, 7_d._ per pint.