Good Beef Or Veal Gravy. (English Receipt.)

Flour and fry lightly in a bit of good butter a couple of pounds of either beef or veal; drain the meat well from the fat, and lay it into a small thick stewpan or iron saucepan; pour to it a quart of boiling water; add, after it has been well skimmed and salted, a large mild onion sliced, very delicately fried, and laid on a sieve to drain, a carrot also sliced, a small bunch of thyme and parsley, a blade of mace and a few peppercorns; stew these gently for three hours or more, pass the gravy through a sieve into a clean pan, and when it is quite cold clear it entirely from fat, heat as much as is wanted for table, and if not sufficiently thick stir into it from half to a whole teaspoonful of arrow-root mixed with a little mushroom catsup.

Beef or veal, 2 lbs.; water, 2 pints; fried onion, 1 large; carrot, 1; small bunch of herbs; salt, 1 small teaspoonful or more; mace, 1 blade; peppercorns, 20: 3 to 3 1/2 hours.

A Rich English Brown Gravy

Brown lightly and carefully from four to six ounces of lean ham, thickly sliced and cut into large dice; lift these out, and put them into the pan in which the gravy is to be made; next, fry lightly also, a couple of pounds of neck of beef, dredged moderately with flour, and slightly with pepper; put this when it is done over the ham; and then brown gently, and add to them one not large common onion. Pour over these ingredients a quart of boiling water, or of weak but well-flavoured broth, bring the whole slowly to a boil, clear off the scum with great care, throw in a saltspoonful of salt, four cloves, a blade of mace, twenty corns of pepper, a bunch of savoury herbs, a carrot, and a few slices of celery: these last two may be fried or not, as is most convenient. Boil the gravy very softly until it is reduced to little more than a pint; strain, and set it by until the fat can be taken from it Heat it anew, add more salt if needed, and a little mushroom catsup, cayenne-vinegar, or whatever flavouring it may require for the dish with which it is to be served: it will seldom need any thickening. A dozen small mushrooms prepared as for pickling, may be added to it at first with advantage.

Half this quantity of gravy will be sufficient for a single tureen, and the economist can diminish a little the proportion of meat when it is thought too much.

Gravy For Venison

If possible, let this be made with a little of the neck, or of any odd trimmings of the venison itself. Cut down the meat small, and let it stand over a slow fire until the juices are well drawn out; then to each pound of it add a pint and a quarter of boiling water; throw in a small half-teaspoonful of salt, and eight or ten corns of pepper; skim it thoroughly, and let it boil two hours and a half; then strain it, let it cool, take off every particle of fat, give it a minute's simmer, and send it very hot to table.

Neck, or other trimmings of venison, 1 lb.; water, 1 1/4 pint; salt, small 1/2 teaspoonful; peppercorns, 8 or 10: 2 1/2 hours.