Cassell's dictionary of cookery

Gravy,Veal, for White Sauce (ajiother way). — Take a knuckle of veal frem which the meat has been taken, and saw it into small pieces. Put these into a stewpan, with two ounces of undressed lean ham, cut into dice, and two pints of water. Cover the pan closely, and simmer very gently for three hours after the water has once boiled. Strain, and put aside until required. A small piece of lemon-rind, with a sprig of parsley and thyme, half a dozen peppercorns, and half a blade of mace, may be stowed with the bones if a flavouring is desired. Probable cost, 6d. Sufficient for a pint and a half of gravy. Gravy, White, for Pish.— Take one pound of pike, or any other common fish, cut it into small pieces, and put these into a saucepan, with two pints of water, a small bunch of savoury herbs, the rind of a quarter of a lemon, four cloves, four peppercorns, and half a teaspoonful of salt. Cover the saucepan closely, and simmer gently for an hour. Strain, and when the gravy is wanted, mix a table-spoonful of flour, in a clean saucepan, with two ounces of butter. Beat with the back of a wooden spoon until the flour and butter are perfectly smooth, add the liquid gradually, boil altogether for' a quarter of an hour, and serve. Probable cost, about 8d. Sufficient for six or eight jyersons. Gravy, White, Koux for Thickening.— Proceed in the usual way for White Gravy, but do not keep the flour and butter sufficiently long on the tire to take any colour. This preparation is used for thickening white sauces. Time, a quarter of an hour. Probable cost, 6d. Sufficient, a dessert-spoonful of roux will thicken a pint of gravy. Grayling. — The grayling is a silverscalod fish, pretty and palatable, found in rivers in the North of England. It often weighs as much as five pounds, though the more usual weight is from two to three pounds. It should be avoided in April and May, but is excellent in July and August, when trout is going out. It may be either baked or fried ; and in either case should be scaled before it is cooked. Grayling, Baked. — Wash, scale, and empty the fish. Dry them ; season them with salt and cayenne, and lay them in a shallow baking-dish, with three or fom- lumps of butter placed on them. Baste them now and then, and put a cover over the pan while they are cooking. Send them to table with sauce made of the gravy which runs from them, mixed with good melted butter. Time, about half an hour. Probable cost, uncertain, as grayhngs are seldom offered for sale. Sufficient, one moderate-sized fish for two persons. Grayling, Broiled. — Wash, scale, and empty the fish ; season them "vvith pepper and salt, dip them in oil, and place them on the gridiron over a clear fire for a few minutes. Serve on a hot dish, with the head and tail together, and squeeze the juice of a lemon over them. The fish should be small when cooked thus. Probable cost of this fish, uncertain, for the reason stated in the precedingrecipe. Sufficient, a moderate-sized fish for two persons.