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Gravy (Gravies should never be)

Gravies should never be at variance in flavour with the dishes which they are to accompany, and in nothing is the skill and judgment of a good cook so much displayed as in their management. They may be made a source of unceasing expense, or be amply supplied at a merely nominal cost, and in moderate house-holds ought certainly to be made from the bones and trimmings of the joints themselves. Full directions are given in this work for almost every gravy that can be required in domestic cookery, but, as a general rule, it should be remembered that the gravy of the meat to be used is always most suitable to send to table with it. The bones dressed and undressed, the trimmings of meat and the necks and feet of poultry and game should be carefully preserved, and used for making gravy. When these are not sufficient, fresh meat or fresh bones must be used--the fresher the better. All superfluous fat should be removed before stewing, and the gravy kept in a cool, dry place, in an earthen pan. Long simmering is required to extract the full flavour of the meat; and if any fat is in the gravy after boiling, it is better left on until the gravy is required. Gravy should be sent to table hot, and in a tureen, with a very small quantity in the dish with the meat. Nothing can be more unpleasant than for the carver to find that whilst performing his duties he has bespattered those of his friends who, unfortunately for themselves, were placed near him. Good gravy may be made from the skirts and kidney of beef, the shank bones of mutton, previously soaked, the knuckle of veal or mutton, the shin of beef, a cow-heel, or the liquid in which meat has been boiled. Brown made dishes require savoury gravies, white dishes delicately flavoured ones. Where the flavour of onions is too strong in gravies, it may be lessened by boiling a turnip in it for a little while. When lean meat is to be made into gravy it should be beaten and scored before stewing.