A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Sect. 2.-Gravies and Savoury Jellies

1 page in this part of The British Cookery Book.

Sect. 2.-Gravies and Savoury Jellies

275. Gravies are distinguished from sauces, in their predominating element being the osmazome of meat, commonly called gravy, however it…

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