Cut a sheep's melt into slices half an inch thick, flour them lightly, and either fry them a pale brown, or dissolve a small slice of butter in a thick saucepan, lay them in and shake them over a moderate fire until they have taken sufficient colour; then pour gradually to them between half and three quarters of a pint of boiling water; add a not very full seasoning of salt and pepper, and stew the gravy very gently for upwards of an hour and a half. Strain, and skim off the fat, and it will be ready for table. When it is to accompany ducks or geese, brown a minced onion with the melt, and add a sprig of lemon thyme. This, though a very cheap, is a rich gravy in flavour; but it would be infinitely improved by using for it equal parts of neck of beef (or of beef steak) and sheep's melt; or the bone and the lean only of a thick mut ton cutlet A little catsup, or a very small quantity of spice, will likewise be good additions to it; and a slice or two of a root of celery, and of a carrot, might be boiled down with the meat.
A bit or two pf lean ham will heighten greatly the flavour of all brown gravies.
1 sheep's melt; butter, 1/2 to 1 oz.; parsley, 1 or 2 small branches: gently browned. Boiling water, 1/2 to 3/4 pint; pepper, salt: 1 1/2 hour, or more. Slowly stewed. (Onion, carrot, celery, mushroom catsup, little spice, or bit or two of lean ham at choice.)
Part of an ox's melt is sometimes used for gravy in common cookery, but it is, we should say, too coarse for the purpose, and the flavour is peculiarly, and we think disagreeably, sweet; but a skilful cook, may perhaps, by artificial means, render it more palatable.
The best gravies possible, may be made with the bones of all uncooked meat except pork.
Mince, and brown in a small saucepan, with a slice of butter, two ounces of mild onion. When it begins to brown, stir to it a teaspoonful of flour, and in five or six minutes afterwards, pour in by degrees the third of a pint of good brown gravy; let this simmer fifteen minutes; strain it; bring it again to the point of boiling, and add to it a teaspoonful of made-mustard mixed well with a glass of port wine. Season it with cayenne pepper, and salt, if this last be needed. Do not let the sauce boil after the wine is added, but serve it very hot.
Onions, 2 ozs.; butter, 1 1/2 oz.: 10 to 15 minutes. Flour, 1 teaspoonful: 5 to 6 minutes. Gravy, 1/3 pint: 15 minutes. Mustard, 1 tea spoonful; port wine, 1 glassful; cayenne pepper; salt. See also Christopher North's own sauce.