Gravy For Roast Meat

Half an hour before dinner pour all the drippings out of the pan in which the meat is roasting, and set it within a pan of cold water in a very cold place, for the fat to rise. Pour into the dripping-pan half a cupful of boiling water. When the meat is dished, skim the reserved gravy, and pour it into the pan with the water. Set it on top of the stove, and when it boils season and "Thicken" as above with " Browned Flour." Do not fail to strain it into the gravy-boat.

Giblet Gravy

Boil giblets and neck of one turkey or one pair of fowls for one and one half hours in one pint of cold water. Skim occasionally. Take them out, chop the giblets fine, and return to the water. Set this aside till the turkey is roasted and dished. Add to it the gravy from the dripping-pan, having skimmed off as much fat as possible. Let it begin to boil. Add salt and pepper, and "Thicken" with "Browned Flour," rubbed smooth in cold water.

Gravy For Broiled Chickens Or Partridges

Melt a spoonful of butter in a saucepan, and dredge in a spoonful of flour. Let it brown in the oven, stirring well. Add a little boiling water, with pepper, salt (and chopped, hard-boiled egg, if you like). When this has boiled, pour it over the chickens already in the dish.

Drawn Butter. (For Boiled Fish, Poultry, Or Mutton.)

3 tablespoonfuls butter. 1 tablespoonful flour.

1 cupful water, or milk. Salt and pepper.

Put two tablespoonfuls of the butter in a saucepan.

When it bubbles, sprinkle in the flour, and let it cook thoroughly, but not discolor. Stir constantly; the best way is to use an egg-beater. Add the water and seasoning, stirring well. Let it boil up once; then strain, and add the rest of the butter, cut in small pieces.

Drawn butter should be made with great care. It is the chief of sauces, and comes constantly into use. If you choose, add a few drops of lemon-juice or vinegar just before serving.

Egg Sauce

(Used like Drawn Butter.)

Make "Drawn Butter." When ready to serve, stir in three or four hard-boiled eggs chopped coarse.

Caper Or Pickle Sauce

(Used like Drawn Butter.)

Make "Drawn Butter." Just before serving, stir in three tablespoonfuls of capers.

A good sauce can be made by substituting chopped pickles for the capers.

Currant Jelly Sauce

(For Boast Mutton and Game.)

1/2 cupful boiling water. A pinch of cinnamon. A pinch of cloves.

1 tablespoonful brown sugar. 1/2 lemon (grated peel only). 1/2 cupful currant jelly.

Mix all together except the jelly. Half an hour before serving set it on the fire where it will become very hot, but not boil. A few minutes before serving, dissolve the jelly in it.

Let it all become very hot.

If you like, substitute wine for the water.

Curry Sauce. (For Egg, Chicken, Fish, Etc.)

1 tablespoonful chopped onion. 1 tablespoonful butter. 1 teaspoonful Curry Powder. 2 tablespoonfuls flour.

A pinch salt.

1 pint milk, hot.

Fry the onion in the butter (when hot) for five minutes, and be very careful it does not burn. Mix the curry and flour, and stir it into the butter. Add salt and hot milk gradually and stir vigorously till perfectly smooth.