How To Make Gravy For Soups

Clean a leg of beef well; cut and hack it, and put it into a large earthen pan; then add two onions stuck with cloves, a bundle of sweet herbs, a piece of carrot, a spoonful of whole pepper, a blade or two of mace, and a quart of stale beer : pour in as much water as will cover them all, and lay brown paper over the pan, rubb'd with butter. It must be done very close, and then sent to the oven to be baked. When it comes home, strain the gravy thro'a coarse sieve, and keep it for use. When you have pease ready boiled, this will soon make a pease soup. Or you may take some of this gravy, and some vermicelly; fry a french roll, and put it in the middle, and it will make a good soup.

How To Make A Gravy-Soup

Cut and hack to pieces a pound of mutton, a pound of veal, and a pound of beef; put the veal veal into two gallons of water, with an old cock beat to pieces, the upper crust of a penny-loaf toasted crisp, an onion, a bundle of sweet herbs, two tea-spoonfuls of whole pepper, four or five blades of mace, four cloves, and a piece of carrot: cover the pot, and let it stew over a flow fire till half the liquor is consumed; then strain the gravy off, and put it into a sauce-pan, with two or three spoonfuls of raspings, half an ounce of truffles and morels, three or four heads of selery wash'd and cut small, and a few hearts of young favoys : cover the pan close, and let it simmer gently over a flow fire for two hours; pour the soup into a dish, to a french roll fry'd, and some fry'd forced meat balls.

How To Make Another Gravy-Soup

Take some of the strong broth or soup, and put in as much water as will bring it to your palate; put the mixture over the fire to boil, and it is done.