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Classic
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page 15
No. 5. Gravy to make Mutton eat like Venison.
Take a woodcock or snipe, that is stale, (the staler the better) pick it, cut it
in two, and hack it with a knife; put it into a stew-pan, with us much gravy as
you shall want, and let it simmer for half an hour; then strain the gravy for
use. This will give then mutton so true a flavour of game, that no one can tell
it from venison.
No. 6. Gravy for a Fowl, when you have no Meat ready.
Take the neck, liver, and gizzard, boil them in half a pint of water, with a
little piece of bread toasted brown, a little pepper and salt and a little bit
of thyme. Let them boil till there is about a quarter of a pint: then pour in a
glass of red wine, boil it and strain it; then bruise the liver well in, and
strain it again; thicken it with a little piece of butter rolled in flour, and
it will be very good.
No. 7. To make a strong Fish Gravy.
Take two or three eels, or any fish you have, skin or scale them, gut them and
wash them from grit, cut them into little pieces, put them into a saucepan,
cover them with water, a little crust of bread toasted brown, a blade or two of
mace, some whole pepper, a few sweet herbs, and a little bit of lemon-peel. Let
it boil till it is rich and good, then have ready a piece of butter, according
to your gravy; if a pint, as big as a walnut.
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