Cassell's dictionary of cookery

one of thyme, a quarter of a tea-spoonful of chopped lemon-rind, a bay-leaf, three or four cloves, a table-spoonful of mushroom ketchup, a dessert-spoonful of anchovy essence, a thick crust of bread, toasted brown and hard, but not burnt, six peppercorns, and half a sjiltspoonful of salt. Pour over these ingredients a breakfast-cupful of water and a breakfastcupful of beer. Simmer gently for half an hour, strain, and serve. Thicken with flour and butter, if required. Probable cost, 5d. Sufficient for a pint of gravy. Gravy, Essence of Ham for.— A ham bone is always considered a valuable addition to the stock-pot, but it may be used to greater advantage by making of it an essence with which to flavour sauces and gravies. Cut from it very carefully all the little pieces of meat. Pound these in a mortar, and put them into a saucepan with the bone broken small, a dozen peppercorns, a bunch of thyme and parsley, and a pint and a half of good beef stock. Simmer gently by the side of the fire for a couple of hours, oi- until the flavour is thoroughly extracted. Put the liquid into a bottle, and set aside for use. Probable cost, about 3d., exclusive of the ham bone. Sufficient for a pint of essence. Gravy for Boiled Meat.— Boiled meat is usually sent to table with a little of the liquid in which the meat was cooked. When a variation is desired, haH a pint of the liquid may be thickened with a little floui- and butter, and flavoured with a table-spoonful of finelychopped pickled gherkins or walnuts, and a dessert-spoonful of minced parsley. A teaspoonful of mustard mixed with a small quantity of vinegar may then be added. This sauce should, of course, be served in a tureen, not put on the same dish as the meat. Time, a quarter of an hour. Probable cost, 3d. Sufficient, half a pint for four or five persons. Gravy for Curried Fish. — Melt a piece of butter the size of a small egg in a saucepan, and fry two sliced onions in it until lightly browned. Drain them from the fat, and mix with them a pint and a half of good stock, and, if the flavour is liked, two sharp apples, pared and cored. Simmer gently until the onions are sufiiciently tender to be pressed tkrough a sieve, and, after this has 'been done, boil once more, thicken the gravy with a table-spoonful of flour and a table- spoonful of curry-powder, mixed with a little cold water, and add a pinch of salt. Boil for haK an hoiu-, and just before serving add two table-spoonfuls of good cream. Time, an hour and a quarter. Probable cost, od. Sufiicient for a pint and a half of gravy. Gravy for Cutlets.— Put a piece of butter the size of a walnut into a saucepan, and, when melted, fry two sliced onions in it until they are lightly browned. Add gradually one pint of good stock, half a dozen peppercorns, two sprigs of parsley, three or four cloves, and a crust of bread toasted brown and hard on both sides, but not burnt. Simmer gently for one hour, then strain, and thicken the gravy with a little butter and flour. Add salt to taste, and a table-spoonful of mushroom or walnut ketchup. A little browning may be added, if necessary. If no stock is at hand, a tea-spoonful of Liebig's extract may be dissolved in some warm water and used instead. Probable cost, 4d. Sufficient for nearly a pint of gravy.