The skirts of beef and the kidney, will make quite as good gravy as any other meat, if prepared in the same manner.
The kidney of an ox, or the milt, makes excellent gravy, cut all to pieces, and prepared as other meat; and so will the shank end of mutton that has been dressed, if much gravy is not required.
The shank-bones of mutton add greatly to the richness of gravy; but they should be first wall soaked, and scoured clean.
To obtain the flavor of French cookery, and to improve the taste of the gravies, tarragon should be used; but it must not be added till a short time before serving.
Take three pounds of beef steaks, two rabbits, (excepting the heads and breasts), a knuckle of veal, five carrots, six onions, two cloves, two bay leaves, a bunch of parsley and scallions; put all these into a stewpan, with two ladlesful of broth, and set them over a good fire to reduce; then cover the stove, and let the stewpan stand over it, until the meat begins to give out the gravy, and adheres slightly; the jelly at the bottom of the stewpan ought to be nearly black, and when that is the case, take it from the stove, and let it stand for ten minutes; then fill up the stewpan with good broth, or water, (if the latter, not so large a quantity); let this simmer for three hours; skim and season it well. If water is used instead of broth, the gravy must be strained before it is used. Gravy may also be made of any pieces of ready dressed meat, in the following manner: cut some onions into slices, lay them at the bottom of the stewpan, and the meat on them, with the same ingredients as above, and two or three glasses of water; then proceed in the same manner as the other, until the bottom of the stewpan is nearly black, when add water according to the quantity of meat; put salt if necessary, and simmer the whole for two hours; then strain it through a sieve.
Cut down into slices four pounds of lean beef, rub the bottom of the pot with butter, and put in the meat; turn it frequently till it be well browned, and do it slowly, then add four quarts of cold water; when it has boiled two hours, put in two dessert-spoonfuls of whole pepper, one carrot, and three onions; let it stew gently for four hours longer, strain it, and when it is required for use, take off the fat. This gravy answers for all made dishes when brown gravy sauce is used.
Boil all the giblets excepting the liver for an hour in a pint of water with a chopped onion, some salt and pepper; strain, and add a very little browning, with a tea-spoonful of coratch, and one of mushroom ketchup; for the stuffing, mince the raw liver with two sage leaves, a small onion, some pepper and salt, a bit of butter, and grated bread crumbs.
Send your sauces to table as hot as possible.
Nothing can be more unsightly than the surface of a sauce in a frozen state, or garnished with grease on the top. The best way to get rid of this, is to pass it through a tamis or napkin previously soaked in cold water; the coldness of the napkin will coagulate the fat, and only suffer the pure gravy to pass through: if any particles of fat remain, take them off by applying filtering paper, as blotting paper is applied to writing. Let your sauces boil up after you put in wine, anchovy, or thickening, that their flavors may be well blended with the other ingredients; and keep in mind that the top-knot of cookery is, to entertain the mouth without offending the stomach.