|
Classic
Cook Books
< last page | next page >
page 31
gravy or soup, according to the consistency you would wish them to have. It will
keep a fortnight in summer, and longer in winter.
GRAVY FOR ROAST MEAT.
Most joints will afford sufficient trimmings to make half a pint of plain gravy,
which you may color with a little burnt sugar.
For those that do not, about half an hour before you think the meat will be
done, mix half a tea-spoonful of salt in a quarter of a pint of boiling water.
Drop this by degrees on the brown part of the meat, set a dish under to catch
it, and set it by. Let it cool, and remove the fat from the top, and when the
meat is ready, warm it, and pour it into the dish.
GRAVY FOR BOILED MEAT.
This may be made with parings and trimmings; or pour half a pint of the liquor
in which the meat was boiled into the dish with it, and pierce the inferior part
of the joint with a sharp skewer.
TURTLE SAUCE.
Put into the stewpan a pint of beef gravy, thickened; add to this a
wine-glassful of Madeira, the juice and peel of half a lemon, an eschallot
quartered, a few grains of cayenne pepper, and let them simmer together five
minutes, and then strain them through a fine, hair sieve.
< last page | next page >
Classic
Cook Books
|
