When a meat roast is baking, some of the juice and fat collects in the roasting pan. To make use of these nutritious sub- stances which are of excellent flavor, house- keepers add milk or water and flour to dilute them somewhat and prepare various sauces or gravies. When a roast is not over fat, the plain pan gravy slightly di- luted makes an excellent sauce. When roasts are very fat, an overrich gravy may be avoided by letting the pan gravy cool until some of the fat can be removed from the top. ROAST BEEF GRAVY Pour all but 4 tbs. of fat from the pan in which meat was roasted. Put the pan over the fire, add slowly 4 tbs. flour, mixing it with the fat, and stir it until the mixture is well browned and smooth. Add gradually 2 c. boiling water✪ Gravy for Roast Beef, Roast Mutton, or Lamb, pressing out the lumps and boil it five minutes, stirring it con- stantly ; strain it and season it to taste. RECIPE 117. 2 tbs. butter 4 tbs. flour 2 0. boiling liquid in which meat was cooked Pew drops onion juice 2 tbs. capers i ts. salt Few grains cayenne CAPER SAUCE FOR BOILED MUTTON Make this sauce according to No. 25, then add the capers and serve it very hot. Digitized by Google 94 SECOND YEAR RECIPE ii8. 1 small bunch mint 1 tbs. powdered sugar 1 tbs. lemon juice } c. vinegar RECIPE 119. RECIPE 120. 1 tbs. butter 2 tbs. flour 1 c. water or stock 1 c. stewed tomato } ts. salt Spk. pepper 1 ts. Worcestershire sauce RECIPE 121. } can tomato 1 slice onion } ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour MINT SAUCE✪ Mint Sauce Wash the mint thoroughly, remove the leaves, and chop them fine ; add the sugar, lemon juice, and vinegar ; let it stand one half hour on the back of the range. Serve it hot or cold. GIBLET GRAVY FOR ROAST TURKEY, ETC. Clean and cook the giblets (liver, heart, and gizzard) until they are tender and chop them fine. Save the water in which the giblets were cooked. Pour off the liquid in the pan in which the turkey was roasted, and skim off about 6 tbs. fat; return the fat to the roasting pan, add 6 tbs. flour and stir it until the flour is well browned ; add slowly the giblet water and enough boiling water to make the consistency of medium white sauce✪ Giblet Gravy for Roast Turkey, Etc., being careful to press out all lumps. Boil it five minutes, stirring it constantly ; strain it and add seasoning. Add the chopped giblets and serve it very hot. BROWN SAUCE Melt the butter, add the flour, and stir it until it is browned. Add gradually the water or stock, pressing out all lumps ; add the tomato and seasoning. TOMATO SAUCE Stew the tomato and onion for fifteen minutes; rub them through a strainer. Use the butter, flour, and 1 c. of strained tomato according to No. 25. Add the strained tomato to the sauce and boil it five minutes. Digitized by Google MEAT 95 Poultry The name " poultry " is given the flesh of domestic birds. Birds of all kinds are best when young. In selecting a chicken, choose one having soft cartilage at the end of the breastbone. Smooth skin, soft feet, and an abundance of pinfeathers are three other indications that the bird is young and tender. , In selecting a turkey, choose a short, plump bird having smooth, dark legs, and a soft gristly cartilage at the end of the breastbone. A cock turkey is better than a hen turkey unless the hen turkey is young, small, and plump. / All fowls are best if short and plump, with smooth legs and short blimt spurs. The black-legged ones are likely to be the more juicy.

AI-modernized reading of the original text

When a meat roast is baking, some of the juice and fat collects in the roasting pan. To make use of these nutritious substances which are of excellent flavor, housekeepers add milk or water and flour to dilute them somewhat and prepare various sauces or gravies. When a roast is not over fat, the plain pan gravy slightly diluted makes an excellent sauce. When roasts are very fat, an overrich gravy may be avoided by letting the pan gravy cool until some of the fat can be removed from the top. ROAST BEEF GRAVY Pour all but 4 tbs. of fat from the pan in which meat was roasted. Put the pan over the fire, add slowly 4 tbs. flour, mixing it with the fat, and stir it until the mixture is well browned and smooth. Add gradually 2 c. boiling water, pressing out the lumps and boil it five minutes, stirring it constantly ; strain it and season it to taste. 2 tbs. butter 4 tbs. flour 2 0. boiling liquid in which meat was cooked Pew drops onion juice 2 tbs. capers i ts. salt Few grains cayenne CAPER SAUCE FOR BOILED MUTTON Make this sauce according to No. 25, then add the capers and serve it very hot. Digitized by Google RECIPE ii8. 1 small bunch mint 1 tbs. powdered sugar 1 tbs. lemon juice } c. vinegar 1 tbs. butter 2 tbs. flour 1 c. water or stock 1 c. stewed tomato } ts. salt Spk. pepper 1 ts. Worcestershire sauce } can tomato 1 slice onion } ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour MINT SAUCE Wash the mint thoroughly, remove the leaves, and chop them fine ; add the sugar, lemon juice, and vinegar ; let it stand one half hour on the back of the range. Serve it hot or cold. GIBLET GRAVY FOR ROAST TURKEY, ETC. Clean and cook the giblets (liver, heart, and gizzard) until they are tender and chop them fine. Save the water in which the giblets were cooked. Pour off the liquid in the pan in which the turkey was roasted, and skim off about 6 tbs. fat; return the fat to the roasting pan, add 6 tbs. flour and stir it until the flour is well browned ; add slowly the giblet water and enough boiling water to make the consistency of medium white sauce, being careful to press out all lumps. Boil it five minutes, stirring it constantly ; strain it and add seasoning. Add the chopped giblets and serve it very hot. BROWN SAUCE Melt the butter, add the flour, and stir it until it is browned. Add gradually the water or stock, pressing out all lumps ; add the tomato and seasoning. TOMATO SAUCE Stew the tomato and onion for fifteen minutes; rub them through a strainer. Use the butter, flour, and 1 c. of strained tomato according to No. 25. Add the strained tomato to the sauce and boil it five minutes. Digitized by Google Poultry The name " poultry " is given the flesh of domestic birds. Birds of all kinds are best when young. In selecting a chicken, choose one having soft cartilage at the end of the breastbone. Smooth skin, soft feet, and an abundance of pinfeathers are three other indications that the bird is young and tender. , In selecting a turkey, choose a short, plump bird having smooth, dark legs, and a soft gristly cartilage at the end of the breastbone. A cock turkey is better than a hen turkey unless the hen turkey is young, small, and plump. / All fowls are best if short and plump, with smooth legs and short blimt spurs. The black-legged ones are likely to be the more juicy.

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Gravy for Roast Beef, Roast Mutton, or LambCaper Sauce for Boiled MuttonStuffing for ChickenMint SauceBrown SauceTomato SauceGiblet Gravy for Roast Turkey, Etc.

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