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Classic
Cook Books
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page 14
this in a quart of water, an onion, some whole pepper, six cloves, a little
salt, a bunch of sweet herbs, and half a nutmeg sliced; let them boil an hour,
then strain off the liquor, and keep it for use.
No. 3. A Gravy without Meat.
Take a glass of small beer, a glass of water, an onion cut small, some pepper
and salt, and a little lemon peel grated, a clove or two, a spoonful of mushroom
liquor, or pickled walnut liquor; put this into a bason; then take a piece of
butter, put it in a sauce-pan, and set it on the fire, that it may melt; then
dredge in some flower, and stir it well till the froth sinks, and it will be
brown, put in some sliced onion, then put your mixture to the brown butter and
give it a boil up.
No. 4. Gravy for a Turkey or Fowl.
Take a pound of lean beef, cut and hack it, then flour it well, put a piece of
butter as big as a hen's egg into a stew pan; when it is melted, put in your
beef, fry it on all sides a little brown, then pour in three pints of boiling
water, and a bundle of sweet herbs, two or three blades of mace, three or four
cloves, twelve whole pepper-corns, a little bit of carrot, a little crust of
bread toasted brown; cover it close, and let it boil till there is about a pint
or less, then season it with salt, and strain it off.
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Classic
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