How To Melt Butter

You must always melt butter in a saucepan well tin'd, in which a spoonful of cold water has been put, with a little dust of flour, and the butter cut into bits. The saucepan must be kept shaking all one way, to prevent the oiling of the butter. When it is melted, let it boil to make it smooth and fine.

How To Burn Butter For Thickning Of Sauce

Put the butter in a saucepan, and set it over the fire, letting it boil till it is brown. Shake in some flour, and keep it stirring till it is thick. This is what many cooks keep by them to thicken and brown their sauce, but it is disagreeable to the stomach.

How To Make Gravy

Take a piece of beef, mutton, and veal, and cut them into very small bits, and put them into a deep saucepan with a cover; lay the beef at the bottom, then the mutton, then a small rasher of bacon, with a slice or two of carrot, an onion sliced, a bundle of sweet herbs, whole pepper, mace, and cloves. This done, lay the veal over all, cover the saucepan close, and put it over a slow fire for six or seven minutes, shaking the saucepan now and then. Throw some flour in, and pour in boiling water till all the meat is covered, and some-what more. Cover the saucepan close again, and stew the meat till the gravy is rich and good. Add a little salt, and then strain it off.

How To Draw Gravy From Beef, Mutton, Or Veal

Take a pound of beef, mutton, or veal, and cut it thin; as also a bit of bacon about two or three inches long, and lay it at the bottom of the saucepan, over which lay the meat. Add some carrot to these, and cover the saucepan close for two or three minutes, setting it over a flow fire. Then pour in a quart of boiling water. Add some onions, sweet herbs, and spice, with a crust of bread toasted. Set the saucepan again over the fire, and thicken it with a bit of butter roll'd in flour. "When the gravy is done to your mind, throw in a little salt, and strain it off. Some omit the bacon.

How To Make Gravy For White Sauce

Cut a pound of veal into small pieces; put them in to a saucepan, and boil them in a quart of water over a flow fire, with an onion, a few whole pepper-corns, two cloves, and a blade of mace.

You may let them stew till you think the gravy is rich enough.

How To Make Gravy For Turkies Or Fowls

Cut and hack a pound of lean beef very well, and flour it. Then put a piece of butter into a stew-pan, of the size of an egg; when it is melted, lay in the beef, and fry it till it is brown on both sides. This done, pour in three pints of boiling water, with a bundle of sweet herbs, a little bit of carrot, a little crust of bread toasted brown, twelve whole pepper-corns, three blades of mace, and four cloves; cover the stew-pan close, and let it boil till there remains only a pint of gravy; then throw in a little salt, and strain it off.

Another Gravy For Fowls

Boil the gizzard, neck, and liver of a fowl, in half a pint of water, with a bit of bread toasted brown, a little pepper and salt, and a bit of thyme; boil away one half, and then put in half a glass of red wine; strain the gravy, and take the liver and bruise it well; then put it into the gravy again, and strain it a second time; last of all, thicken it with a bit of butter roll'd in flour.