(Or Brown Sauce, for Ragout, Game, Poultry, Fish, etc.,) - If you want gravy, furnish a thick and well-tinned stewpan with a thin slice of fat ham or bacon, or an ounce of butter, and a middling sized onion;-on this lay a pound of nice juicy gravy beef (as the object in making gravy is to extract the nutritious succulence of the meat; it must be beaten to comminute the containing vessels, and scored to augment the surface to the action of the water), cover the stewpan, set it on a slow fire; when the meat begins to brown, turn it about, and let it be slightly browned (but take care it is not at all burnt): then pour in a pint and a half of boiling water, set the pan on the fire; - when it boils, - carefully catch the scum, - and then put in a crust of bread toasted brown (don't burn it) - a sprig of winter savoury, or lemon thyme and parsley - a roll of thin-cut lemon peel, a dozen berries of allspice, and a dozen of black pepper, cover the stew-pan close, let it stew very gently for about two hours, then strain it through a sieve into a basin. If you wish to thicken it, set a clean stew-pan over a slow fire, with about an ounce of butter in it; when it is melted, dredge to it (by degrees) as much flour as will dry it up, stirring them well together; when thoroughly mixed, pour in a little of the gravy, - stir it well together, and add the re-mainder by degrees; set it over the fire, let it simmer gently for fifteen or twenty minutes longer, and skim off the fat, etc, as it raises: when it is about as thick as cream, squeeze it through atamis or fine sieve, - and you will have a fine rich brown sauce, at a very moderate expense, and without much trouble. Obs. If you wish to make it still more relishing, - for Poultry, you may pound the liver with a bit of butter, rub it through a sieve, and stir it into the sauce when you put in the thickening.