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Gravy for Boiled Meat

Boiled meat is usually sent to table with a little of the liquid in which the meat was cooked. When a variation is desired, half a pint of the liquid may be thickened with a little flour and butter, and flavoured with a table-spoonful of finely-chopped pickled gherkins or walnuts, and a dessert-spoonful of minced parsley. A tea-spoonful of mustard mixed with a small quantity of vinegar may then be added. This sauce should, of course, be served in a tureen, not put on the same dish as the meat. Time, a quarter of an hour. Probable cost, 3d. Sufficient, half a pint for four or five persons.