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Classic
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page 109
beef, and the kidney, as of any other meat, prepared in the same way.
An ox kidney, or milt, makes good gravy, cut all to pieces, and prepared as
other meat; and so will the shank-end of mutton that has been dressed, if much
be not wanted.
The shank-bones of mutton are a great improvement to the richness of gravy; but
first soak them well, and scour them clean.
Taragon gives the flavour of French cookery, and in high gravies is a great
improvement; but it should be added only a short time before serving.
To draw Gravy that will keep a Week.
Cut lean beef thin, put it into a frying-pan without any butter, and set it on a
fire covered, but take care it does not burn: let it stay till all the gravy
that comes out of the meat is dried up into it again; put as much water as will
cover the meat, and let that stew away. Then put to the meat a small quantity of
water, herbs, onions, spice, and a bit of lean ham; simmer till it is rich, and
keep it in a cool place. Don't take off the fat till going to be used.
Clear Gravy.
Slice beef thin; broil a part of it over a very clear quick fire, just enough to
give colour to the gravy, but not to dress it: put that and the raw into a very
nicely tinned stew-pan, with two onions, a clove or two, whole black peppers,
berries of allspice, and a bunch of sweet herbs: cover it with hot water, give
it one boil, and skim it welt two or three times; then cover it, and simmer till
quite strong.
Cullis, or brown Gravy.
Lay over the bottom of a stew-pan as much lean veal as will cover it an inch
thick; then cover the veal with thin slices of undressed gammon, two or three
onions, two or three bay-leaves, some sweet herbs, two blades of mace, and three
cloves. Cover the stew-pan, and set it over a slow fire; but when the juices
come out, let
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