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GRAVY ESPAGNOLE (a highly-flavoured brown gravy)

As this gravy will keep good for three or four days, and is frequently required in domestic cookery, it is well to make more than will be used at one time, and put it aside until wanted. It should be looked at every day, and will keep longer if it is boiled occasionally. Put a piece of butter the size of a large egg into a stewpan, and, when it is melted, place on it a moderate-sized onion, cut into slices. Turn these over until they are lightly browned, then add a quarter of a pound of the lean of ham or bacon cut into dice (uncooked), a large carrot, scraped or cut into small pieces, two sprigs of parsley, one of thyme, a quarter of a tea-spoonful of finely-chopped lemon-rind, a dozen peppercorns, a blade of mace, and a bay-leaf. Pour in a cupful of cold water and shake the pan, or stir it occasionally, over a moderate fire for a quarter of an hour until the ingredients are brightly browned. Add very gradually a pint of good stock, and simmer gently for three-quarters of an hour. Strain, skim off the fat, and the gravy will be ready for use. Salt must be added if necessary, but this will depend upon the saltness of the ham. When no stock is at hand, half a pound of lean beef may be cut into small squares and fried with the rest, but when this is done a pint and a half of water should be added, and the gravy simmered an hour and a half. Another plan is to dissolve half a tea-spoonful of Bovril in the gravy. If a rich gravy is required, a glass of sherry or Madeira and a table-spoonful of ketchup may be put into the saucepan a few minutes before it is taken from the fire. To thicken the gravy, dissolve an ounce of butter in a saucepan, mix with it an ounce of flour, and stir it with a wooden spoon until brightly browned, add gradually the strained gravy, and boil. Sufficient for nearly a pint of gravy. Probable cost, 8d. per pint.