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Gravy, to Improve the Flavour or Strength Of

When gravies are wanting in flavour, they may be improved by being boiled quickly in an uncovered saucepan, and by the addition of a little ketchup, or any of the best prepared sauces. If this is not sufficient, take two or three ounces of the lean of uncooked ham or bacon, cut it into small pieces, and put them into a saucepan with a piece of butter the size of an egg, two shallots finely minced, a piece of parsley root, two allspice berries, three cloves, and a bunch of savoury herbs. Keep these ingredients over a gentle fire, shaking them often to prevent burning, for about half an hour, or until the pan is coloured with a bright red glaze; add, very slowly, a pint and a half of the gravy, and simmer gently for half an hour longer. Fish gravy must be flavoured judiciously with anchovy or herring brine, soy, and walnut ketchup. Sufficient for a pint and a half of gravy. Probable cost, 6d., for the flavouring.