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Gravy, Stock For

For ordinary domestic use, a good cook will seldom require gravy-beef, with which to make gravy. The bones and trimmings of meat and poultry, the shank bones of mutton, which have been soaked, brushed, and long stewed with the gravy which is left from joints, will generally supply all that is wanted. When fresh meat is necessary, beef skirt, kidney, cow-heel, the shin of beef, or any of the ingredients which are used for the stock of soup, may be used for gravy. It should be remembered that ketchup and sauces for flavouring should be put in a short time only before serving, as the strength speedily evaporates; and it is best to be very sparing in their use, as a little may be added, but cannot be taken out. If gravy is too weak, it should be boiled in an uncovered pan; if strong, in a covered one. It should be kept in a cool place, in an earthen jar, the lid of which should not be put on until the gravy is cool. If there is the slightest suspicion that the meat for gravy will not keep, it should be lightly fried.