Cassell's dictionary of cookery

Pound all thoroughly, and, whilst pounding, add three raw eggs at different times. Make up a small ball of the forcemeat, and throw it into boiling water, to try whether it is light and properly seasoned. If it be too firm, add a little water, if too soft, another egg. Probable cost of veal. Is. per pound. Gravy. — Gravies should never be at variance in flavour with the dish which they are to accompany, and in nothing is the skill and judgment of a good cook so much displayed as in their management. They may be made a source of unceasing expense, or be amply supplied at a merely nominal cost, and in moderate households ought certainly to be made from the bones and trimmings of the joints themselves. Full directions will bo given in this work for almost every gravy that can be required in domestic cookery, but, as a general rule, it should be remembered that the gravy of the meat to be used is always most suitable to send to table with it. The bones dressed and undressed, the trimmings of meat, and the necks and feet of poultry and game should be carefully preserved, and used for this purpose. When these are not sufficient, fresh meat or fresh bones must be used — the fresher the better. All superfluous fat should be removed before stewing, and the gravy kept in a cool, diy place, in an earthen pan. Long simmering is required to extract the full flavour of the meat ; and if any fat is in the gravy after GRAVY STRAINER. boiling, it is better left on until the gravy is required. Gravy should be sent to table hot, and in a tureen, with a very small quantity in the dish with the meat. Nothing can be more unpleasant than for the carver to find tliat whilst performing his duties he has bespattered those of his friends who, unfortunately for themselves, were placed near him. Good gravy may be made from the skirts and kidney of beef, the shank bones of mutton, previously soaked, the knuckle of veal or mutton, the shin of beef, a cow-heel, or the liquid in which meat has been boiled. Brown made dishes require savoury gravies, white dishes delicately flavoured ones. Where the flavour of onions is too strong in gravies, it may be lessened by boiling a turnip in it for a little while. When lean meat is to be made into gravy it should be beaten and scored before stewing. Gravy and Eggs (sec Eggs and Gravy). Gravy, Beef, Clear.— Cut two pounds of the shin of beef into small pieces, and fry these over a clear, fire until lightly browned, but take care they do not burn. Pour over them a quart of boiling water, skim thoroughly, and simmer for half an hour. Then add a salt-spoonful of salt, a large onion, sliced and fried, a bunch of parsley and thyme, two cloves, and six or eight peppercorns. Simmer gently for two hours. Strain, and put it aside for use. Remove the fat from the top before heating it. Sufficient for a pint and a half of gravy. Probable cost. Is. Gravy, Beef, for Poultry and Game. — Cut one pound of coarse beef into small pieces, and put these into a saucepan with a salt-spoonful of salt, half a salt-spoonful of pepper, a shallot, and a pint of cold water. Simmer gently by the side of the fire for two hours and a half, then strain, add two tablespoonfuls of mushroom ketchup, and thicken with a tea-spoonful of arrowroot mixed with a little cold water. Boil once more, and serve as