Take the trimmings off the joint you are about to cook, which will make half a pint of plain gravy. Colour by adding a few drops of burnt sugar. If you do not wish to make gravy in this way, about half an hour before the meat is done mix a salt-spoonful of salt with a full quarter of a pint of boiling water: drop this by degrees on the brown parts of the meat, set a dish under to catch it, and set it by; the meat will soon brown again. When the gravy you have made is cold take the fat from the surface, and when the meat is done, warm up the gravy and put it in the dish. Or you may make good browning for roast meat by saving the brown bits of boiling or roast meat: cut them small, put them into a basin and cover them with boiling water, and put them away; next put them into a saucepan and boil two or three minutes, then strain it through a sieve, and put by for use. When you want gravy for use put two table-spoonsful in a quarter of a pint of boiling water, with a little salt. If for roasted veal, put three table-spoonsful into half a pint of thin melted butter. The gravy which remains in the dish after the family has dined should be put by to enrich hashes or little made dishes.

105. Gravy for Boiled Meat is nothing more than a tea-cup full of the liquor in which the meat has been boiled, carefully skimmed and free from fat.