Gravy Made Without Meat

(1) Slice three onions, and fry them brown in a little butter; add them to half a pint of water, and the same of beer, put in some peppercorns, salt, a little lemon peel, three cloves, a little mace or pepper, a spoonful of walnut pickle, and one of mushroom ketchup, of soy and essence of anchovy a dessert-spoonful each, a small bunch of sweet herbs, and 'a quarter of a slice of bread toasted brown on both sides; simmer all together in a closely covered saucepan for twenty minutes, then strain it for use, and when cold take off the fat. It will taste exactly like a gravy made with meat.

Gravy Made Without Meat

(2) Knead a good deal of dour into a piece of butter the size of an egg, fry it in a frying-pan over a clear fire, stir it constantly with a wooden spoon till it become a nice brown color, taking particular care that it be made perfectly smooth; pour in some boiling water, add a little finely-minced onion, some whole pepper and. a little salt, put it into a small saucepan, cover it closely, and simmer it for a short time; strain, and mix with it a little mushroom ketchup, and Port wine.