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Classic
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page 111
Gravy for a Fowl when there is no Meat to make it of.
Wash the feet nicely, and cut them and the neck small; simmer them with a little
bread browned, a slice of onion, a bit of parsley and thyme, some pepper and
salt, and the liver and gizzard, in a quarter of a pint of water, till
half-wasted. Take out the liver, bruise it, and strain the liquor to it. Then
thicken it with flour and butter, and add a tea-spoonful of mushroom-ketchup,
and it will be very good.
Veal Gravy.
Make it as directed for Cullis, (page 109); but leave out the spice, herbs, and
flour. It should be drawn very slowly; and if for white dishes, don't let the
meat brown.
Gravy to make Mutton eat like Venison.
Pick a very stale woodcock, or snipe, cut it to pieces (but first take out the
bag from the entrails), and simmer with as much unseasoned meat-gravy as you
will want. Strain it, and serve in the dish.
Strong Fish-Gravy.
Skin two or three eels, or some flounders; gut and wash them very clean; cut
them into small pieces, and put into a sauce-pan. Cover them with water, and add
a little crust of bread toasted brown, two blades of mace, some whole pepper,
sweet herbs, a piece of lemon-peel, an anchovy or two, and a tea-spoonful of
horse-radish. Cover close, and simmer; add a bit of butter and flour, and boil
with the above.
Savoury Jelly, to put over Cold Pies.
Make it of a small bare knuckle of leg or shoulder of veal, or a piece of scrag
of that, or mutton; or, if the pie be of fowl or rabbit, the carcases, necks,
and heads, added to any piece of meat, will be sufficient, observing to give
consistence by cow-heel or shanks of mutton. Put the meat, a slice of lean ham
or bacon, a faggot of different herbs, two blades of mace, an onion or two, a
small bit of lemon-peel, and a tea-spoonful of Jamaica pepper bruised, and the
same of whole pepper and
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Classic
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