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Gravy, Colouring and Flavouring

In colouring gravies the same directions may be followed which have been given for colouring soups (see COLOURING). When this is done, however, care must be taken that the flavour given by it is not sufficiently strong to be detected. When gravy is made from stock, all danger of this may be removed by combining the colouring and flavouring. Prepare the stock separately. Set it aside, and put a piece of butter about the size of a walnut into a saucepan, with two ounces of uncooked lean ham, chopped small, a shallot, finely minced, a sprig of thyme or marjoram, a sprig of parsley, and three cloves. Cover the pan closely, and let these stew slowly for half an hour. Shake the pan several times to prevent the meat burning, and when the contents of the pan are brightly browned, add three-quarters of a pint of unflavoured stock. Boil all together another half-hour, thicken, if necessary, with a tea-spoonful of flour, add salt and pepper, and strain before serving. Probable cost, 4d., exclusive of the stock. Sufficient for nearly three-quarters of a pint of gravy.