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Gravies, General Stock for

By the addition of various store sauces, thickening and flavouring, good stock may be converted into good gravies. It should be borne in mind, however, that the goodness and strength of spices, wines, flavourings, &c., evaporate, and that they lose a great deal of their fragrance if added to the gravy a long time before they are wanted. If this point be attended to, a saving of one half the quantity of these GRAVY, BEEF. ingredients will be effected, as, with long boiling, the flavour almost entirely passes away. The shank-bones of mutton, previviously well soaked, will be found a great assistance in enriching gravies; a kidney or melt, beef skirt, trimmings of meat, &c. &c., answer very well when only a small quantity is wanted, and a good gravy need not necessarily beso very expensive; for economically prepared dishes are often-times found as savoury and wholesome as dearer ones. The cook should also remember that the fragrance of gravies should not be overpowered by too much spice, or any strong essences, GRAVY STRAINERS. and that they should always be warmed in a bain marie, after they are flavoured, or else in a jar or jug placed in a saucepan full of boiling water. The remains of roastmeat gravy should always be saved; as when no meat is at hand, a very nice gravy in haste may be made from it, and when added to hashes, regoûts, &c., is a great improvement.

Gravy, A Good Beef (for Poultry, Game, &c.) - INGREDIENTS. - 1/2 lb. of lean beef, 1/2 pint of cold water, 1 shalot or small onion, 1/22 a teaspoonful of salt, a little pepper, 1 tablespoonful of Harvey's sauce mushroom ketchup, 1/2 a teaspoonful of arrowroot. AVERAGE COST, 8d. per pint. Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the Harvey's sauce, and just letting it boil.

Strain off the gravy in a tureen, and serve very hot.

TIME.-3 hours.

Gravy, Beef, A Quickly Made.

INGREDIENTS. lb. of shin of beef, onion, carrot, 2 or 3 sprigs of parsley.

GRAVY, BROWN. and savoury herbs, a piece of butter about the size of a walnut; cayenne and mace to taste, pint of water. AVERAGE COST, 6d.

Cut up the meat into very small pieces, slice the onion and carrot, and put them into a small saucepan with the butter.

Keep stirring over a sharp fire until they have taken a little colour, when add the water and the remaining ingredients. Simmer, for hour, skim well, strain and flavour , when it will be ready for use.

TIME. hour.