Add to a quarter pint of common venison gravy a couple of glasses of port wine or claret, and half an ounce of sugar in lumps.
(a highly flavoured gravy.) Dissolve a couple of ounces of good butter in a thick stewpan or saucepan, throw in from four to six sliced eschalots, four ounces of the lean of an undressed ham, three ounces of carrot, cut in small dice, one bay leaf, two or three branches of parsley, and one or two of thyme, but these last must be small; three cloves, a blade of mace, and a dozen corns of pepper; add part of a root of parsley, if it be at hand, and keep the whole stirred or shaken over a moderate fire for twenty minutes, then add by degrees one pint of very strong veal stock or gravy, and stew the whole gently from thirty to forty minute; strain it, skim off the fat, and it will be ready to serve.
Butter, 2 ozs.; eschalots, 4 to 6; lean of undressed ham, 4 ozs.; carrots, 3 ozs.; bay leaf, 1; little thyme and parsley, in branches; cloves, 3; mace, 1 blade; peppercorns, 12; little parsley root: fried gently, 20 minutes. Strong veal stock, or gravy, 1 pint: stewed very softly, 30 to 40 minutes.
Chop fine a few bits of lean meat, a small onion, a few slices of carrot and turnip, and a little thyme and parsley; put these with half an ounce* of butter into a thick saucepan, and keep them stirred until they are slightly browned; add a little spice, and water in the proportion of a pint to a pound of meat; clear the gravy from scum, let it boil half an hour, then strain it for ease.
Meat, 1 lb.; 1 small onion; little carrot, turnip, thyme, and parsley; butter, 1/2 oz.; cloves, 6; corns of pepper, 12; water, 1 pint: 1/2 hour.
When there is neither broth nor gravy to be had, nor meat of which either can be made, boil the neck of the fowl after having cut it small, in half a pint of water with any slight seasonings of spice or herbs, or with a little salt and pepper only; it should stew very softly for an hour or more, or the quantity will be too much reduced. When the bird is just ready for table, take the gravy from the dripping-pan, and drain off the fat from it as closely as possible; strain the liquor from the neck to it, mixing them smoothly, pass the gravy again through the strainer, heat it, add salt and pepper or cayenne, if needed, and serve it extremely hot. When this is done, the fowl should be basted with good butter only, and well floured when it is first laid to the fire. Many cooks always mix the gravy from the pan when game is roasted with that which they send to table with it, as they think that this enriches the flavour; but it is not always considered an improvement by the eaters.
Neck of fowl; water, 1/2 pint; pepper, salt (little vegetable and spice at choice): stewed gently, 1 hour; strained, stirred to the gravy of the roast, well cleared from fat.
A little good broth added to half a dozen dice of lean ham, lightly browned in a morsel of butter, with half a dozen corns of pepper and a small branch or two of parsley, and stewed for half an hour, will make excellent gravy of a common kind. When there is no broth, the neck 6f the chicken must be stewed down to supply its place.