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GRAVY FOR CUTLETS (another way)

After the cutlets have been fried, lift them out of the pan, and put them in the oven on a hot dish. Mix a table-spoonful of flour very smoothly with a table-spoonful of the fat from the cutlets and stir it over the fire with a wooden spoon till it is lightly browned; add half a pint of boiling water, a little salt and pepper, and a table-spoonful of Harvey's sauce, or ketchup, or a table-spoonful of finely-minced gherkins, walnuts, capers, or any favourite pickle. When a rich sauce is wanted, a wineglassful of port may be added. Serve in a tureen. Time, five minutes. Probable cost, 3d., exclusive of the wine. Sufficient for one pound of cutlets.