279. - Beef Gravy

Cut a piece of the cheek or neck into pieces; strew some flour over it; mix it well with the meat, and put it into the saucepan with as much water as will cover it; an onion, a little allspice, a little pepper, and some salt; cover it close, and when it boils skim it; then throw in a small crust of bread, or raspings, and stew it till the gravy is rich and good; strain it off, and pour it into a sauce boat.

280. - Grayt For A Haunch Of Venison

Cut off the fat from two or three pounds of a loin of old mutton, and set it in steaks on a gridiron for a few minutes, just to brown one side; put them into a saucepan with a quart of water; cover quite close for an hour, and simmer it gently; then uncover it, and stew till the gravy is reduced to a pint; season with salt only.

231. - Veal Gravy

When all the meat has been taken from a knuckle of veal, divide the bones, and lay them in a stewpot, with a pound of the scrag of a neck, an ounce of lean bacon, a bunch of parsley, a little thyme, a bit of lemon peel, and a dessert-spoonful of pepper; add as much water as will cover them. Boil and skim it; stop the pot down close, and let it simmer as slowly as possible three hours. Strain off, and let it stand till cold; then skim it, and take the jelly from the sediment. Pound some mace fine, and boil it with two spoonfuls of water, and add to the gravy. If cream is to be put to it, do not add the salt until the gravy comes off the fire.

282. - Gravy To Make Mutton Eat Like Venison

Pick a very stale woodcock or snipe; cut it in pieces (but first take out the bag from the entrails), and simmer with as much unseasoned meat-gravy as you will want. Strain it and serve in the dish; but if the mutton be not long kept, it will not acquire the venison flavor.

283. - Veloute

Take one pound of veal, with the remains of a fowl and a dozen full-grown mushrooms, or a smaller number of green truffles; heat these in melted butter, or beef fat, without browning; season with salt, pepper, nutmeg, or mixed spices, to which may be added a couple of carrots and onions, with a table-spoonful or two of flour. When boiled, skim off the fat, and let it simmer for one and a half hours, after which strain it, and keep it closely stopped for further use.

284. - Beef Gravy. (French Receipt.)

Trim with layers of fat bacon the bottom of a thick stewpan; cut four large onions in halves, and lay the flat part over the bacon; take a few pieces of beef, put them in the same manner as in the veal gravy; moisten with the first broth only. Let this sweat, to get all the gravy out of the beef, and when the broth is reduced, thrust a knife into the meat; let it stew gently on a slow fire till the gravy is a light brown color. Next moisten with some broth; throw in a large bunch of parsley and of green onions; a little salt, and a peppercorn. Let the whole boil for an hour; take the fat off, and drain it through a silken sieve, to use when wanted.

285. - Gravy - Clear

Slice some beef thinly, broil a part of it over a very clear, quick fire, just enough to give color to the gravy, but not to dress it; put that with the raw into a tinned stewpan with a couple of onions, one or two cloves, whole black pepper, berries of allspice, and a bunch of sweet herbs; cover it with hot water, give it one boil, and skim it two or three times, then cover it, and let it simmer till quite strong.