Gravy For Roast Meat

Most joints will afford sufficient trimmings, etc. to make half a pint of plain gravy, for those that do not.

When your meat is in the dish you intend to send it up on, pierce the interior part of the joint with a sharp skewer, and mix half a teaspoonful of salt with a quarter pint of boiling water; pour part of it on the under side of the meat, and the rest through the hole the spit came out of: be sure not to pour it over the top, or any part of the meat that will be seen, as it washes off the froth, and will spoil the look of the meat. If any gravy comes down in the dish, the cook will take care of it for the hash, if she is a good housewife.

Observations

Some culinary professors, who think nothing can be excellent that is not extravagant, call this "Scots gravy," not, I believe, intending it, as it certainly is, a compliment to the laudable and rational frugality of that intelligent and sober-minded people.

Gravy For Boiled Meat

May be made from some parings and trimmings as for the roast meat, or pour from a quarter to half a pint of the liquor the meat was boiled in, into the dish with it, and pierce the inferior part of the joint with a sharp skewer.

Wow Wow Sauce, for Bouilli Beef.

Gravy For Boiled Meat

Chop some parsley leaves very finely, quarter two or three pickled cucumbers, and divide them into small squares; put them into a saucepan with a bit of butter as big as an egg, a tablespoonful of flour, and almost half a pint of the broth the beef was boiled in; add a tablespoonful of vinegar, and the like quantity of mushroom catsup, two of good table beer, and a teaspoonful of made mustard; let it simmer together till it is as thick as you wish it; pour it over the bouilli, or send it up in a sauce -tureen.

Observations

If you like it more relishing, add to the above two teaspoonsful of capers, or a minced shallot, or one or two teaspoonsful of shallot vinegar, or basil or elder vinegar; or strew over the meat minced capers, walnuts, red cabbage, or pickled cucumbers.

To Make Gravy

As the object in making gravy is to completely extract the nutritious succulence of the meat, it is necessary that the meat should be well beaten, to comminute the containing vessels; and scored, to augment the surface to the action of the water.

Take a pound of lean beef, beat it well with a rolling pin, score it in all directions, add pepper and salt, some scraped carrot, sliced onion or shallot, and allspice; put a small piece of butter at the bottom of the saucepan, and keep it over a very gentle fire for half an hour, when about a quarter pint of rich and intrinsic gravy will be obtained; add to the remaining meat as much water as will cover it, a small quantity of isinglass, and a piece of bread gradually toasted very brown; let this gently simmer for an hour, or till more than half is evaporated; strain it, and add it to the former. A. C. Junr.