The British Cookery Book

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

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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 may be disguised. Gravy may be made quite as good of the skirts, or any other coarse part, of beef, and even from the liver or the

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← Sect. 1.-General Remarks (Gravies Sauces and Stuffings)Browning for Gravy →