Meat Gravy

Cut off the rind from one pound of raw lean ham, put it in a saucepan with a little butter, and add four onions, each cut into quarters. Put about six pounds of fillet of veal and the same of gravy beef in the saucepan, add one pint of general stock, put the pan on the fire and reduce the liquor to a dark glaze, taking care not to let it burn. Now add two gallons of stock, one fowl, a bunch of herbs and a lump of salt; boil up again, remove the pan to the side of the fire and allow the contents to simmer for four hours. Strain through a cloth, remove the fat, and it is ready to serve. It may be clarified for jelly if necessary with the whites of two eggs and one pound of pounded veal.

Shallot Gravy

Put half a dozen peeled shallots into a saucepan with one wineglassful of vinegar, salt and pepper to taste and boil for eight minutes; then add one teacupful of brown gravy and boil for ten minutes longer. Before serving the gravy should be strained through a sieve.

Thick Gravy With Fine Herbs

Take one large onion, chop it up small and put it in a saucepan with a pat of butter and stir over the fire until lightly colored; then put in two and a half breakfast cupfuls of half glaze and a breakfast cupful of broth and boil until reduced to two-thirds; then skim it well, stir in a tablespoonful of chopped mushrooms, one tablespoonful of parsley, a pinch of sugar and a little cayenne and boil for five minutes. When about to serve squeeze in the strained juice of half a lemon.

Gravy For Turkey

Take an onion and chop as fine as possible. Put it into a fryingpan with a little butter and fry until it is dark brown. Put three gills of stock into a saucepan with a little finely-chopped ham, a sprig each of parsley and thyme, a little Worcestershire sauce, and salt and pepper to taste, then boil for from five to ten minutes. Strain into a basin or sauceboat.

Veal Gravy

Take one pound of lean ham cut in slices and a knuckle of veal cut up and put them into a well-buttered stewpan with any bones of chickens and rabbits which may be at hand; pour two quarts of stock over this, cover it and boil it down to a glaze. When it is a deep red fill it up with stock; as soon as it boils skim well; add three or four cloves, two blades of mace, three good-sized carrots and the same amount of chopped celery, onions and turnips. Let it simmer for about three hours, then strain it through a tammy sieve into a pan to cool for use.

Gravy For Venison

Take two or three pounds of loin of mutton, remove all the fat and cut it into rather thick slices, grill them for a minute or two on one side only so as to slightly brown them, put them in a stewpan, pour over one quart of water, place the lid on the pan and simmer at the side of the fire for an hour; then take off the lid and boil until the liquor is reduced to half its original quantity. Season with salt only when wanted for use.

Gravy For Wild Fowl

Put into a small saucepan a blade of mace, a piece of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup and strained lemon juice, two shallots cut in slices; and two wineglassfuls of port wine; put the saucepan over the fire and boil the contents; then strain, and add it to the gravy that has come from the fowl while roasting. If there should be a large quantity of gravy, less wine, catsup, etc., will be necessary,