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page 13
THE
FRUGAL HOUSEWIFE.
CHAP. I
OF GRAVIES AND SAUCES.
No. 1. To draw Gravy.
CUT a piece of beef into thin slices, and fry them brown in a stew-pan, with two
or three onions, and two or three lean slices of bacon; then pour to it a ladle
of strong broth, rubbing the brown from the pan very clean; add to it more
strong broth, claret, white wine, anchovy, and a faggot of sweet herbs; season
it, and stew it very well. Strain it off, and keep it for use.
No. 2. To make White Gravy.
Take part of a knuckle of veal, or the worst part of a neck of veal, boil about
a pound of
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