This is a utensil which will not be found in every kitchen; but it is a
useful one where it is necessary to keep gravies hot for the purpose of
pouring over various dishes as they are cooking. It is made of copper,
and should, consequently, be heated over the hot-plate, if there be
one, or a charcoal stove.
[Illustration: GRAVY-KETTLE.]
GRAVY made without Meat for Fowls.
_Ingredients._—The necks, feet, livers, and gizzards of the fowls, 1
slice of toasted bread, ½ onion, 1 faggot of savoury herbs, salt and
pepper to taste, ½ pint of water, thickening of butter and flour,
1 dessertspoonful of ketchup. _Mode._—Wash the feet of the fowls
thoroughly clean, and cut them and the neck into small pieces. Put
these into a stewpan with the bread, onion, herbs, seasoning, livers,
and gizzards; pour the water over them and simmer gently for 1 hour.
Now take out the liver, pound it, and strain the liquor to it. Add a
thickening of butter and flour, and a flavouring of mushroom ketchup;
boil it up and serve. _Time._—1 hour. _Average cost_, 4_d._ per pint.
GRAVY, Rich, for Hashes, Ragoûts, &c.
_Ingredients._—2 lbs. of shin of beef, l large onion or a few shalots,
a little flour, a bunch of savoury herbs, 2 blades of mace, 2 or 3
cloves, 4 whole allspice, ¼ teaspoonful of whole pepper, 1 slice of
lean ham or bacon, ½ a head of celery (when at hand), 2 pints of
boiling water; salt and cayenne to taste. _Mode._—Cut, the beef into
thin slices, as also the onions, dredge them with flour, and fry of a
pale brown, but do not allow them to get black; pour in the boiling
water, let it boil up, and skim. Add the remaining ingredients, and
simmer the whole very gently for 2 hours, or until all the juices are
extracted from the meat; put it by to get cold, when take off all the
fat. This gravy may be flavoured with ketchup, store sauces, wine, or,
in fact, anything that may give additional and suitable relish to the
dish it is intended for. _Time._—Rather more than 2 hours. _Average
cost_, 8_d._ per pint.