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Meat Gravy for Sauces

This preparation may be used in the composition of various sauces. It is obtained by straining the gravy produced by the cooking of meat, and boiling it down at a gentle heat to the consistency of sauce. Sometimes it is thickened, without being boiled down, by the addition of various materials, such as a roux of flour and butter, the yolks of hard-boiled eggs, tomato marmalade, or by chestnuts roasted and crushed to powder.