es. When there is any fear of gravy meat being spoiled
before it be wanted, it should be well seasoned, and lightly fried, in
order to its keeping a day or two longer; but the gravy is best when the
juices are fresh. When soups or gravies are to be put by, let them be
changed every day into fresh scalded pans. Whatever liquor has
vegetables boiled in it, is apt to turn sour much sooner than the juices
of meat, and gravy should never be kept in any kind of metal. When fat
remains on any soup, a tea-cupful of flour and water mixed quite smooth,
and boiled in, will take it off. If richness or greater consistence be
required, a good lump of butter mixed with flour, and boiled in the soup
or gravy, will impart either of these qualities. Long boiling is
necessary to obtain the full flavour; and gravies and soups are best
made the day before they are wanted. They are also much better when the
meat is laid in the bottom of the pan, and stewed with herbs, roots, and
butter, than when water is put to the meat at first; and the gravy that
is drawn from the meat, should almost be dried up before the water is
added. The sediment of gravies that have stood to be cold, should not be
used in cooking. When onions are strong, boil a turnip with them, if for
sauce; and this will make them mild and pleasant. If soups or gravies
are too weak, do not cover them in boiling, that the watery particles
may evaporate. A clear jelly of cow heels is very useful to keep in the
house, being a great improvement to soups and gravies. Truffles and
morels thicken soups and sauces, and give them a fine flavour. The way
is to wash half an ounce of each carefully, then simmer them a few
minutes in water, and add them with the liquor to boil in the sauce till
quite tender. As to the materials of which gravy is to be made, beef
skirts will make as good as any other meat. Beef kidney, or milt, cut
into small pieces, will answer the purpose very well; and so will the
shank end of mutton that has been dressed, if much be wanted. The shank
bones of mutton, if well soaked and cleaned, are a great improvement to
the richness of the gravy. Taragon gives the flavour of French cookery,
and in high gravies it is a great improvement; but it should be added
only a short time before serving. To draw gravy that will keep for a
week, cut some lean beef thin, put it into a fryingpan without any
butter, cover it up, and set it on the fire, taking care that it does
not burn. Kee