p it on the fire till all the gravy that comes out of the
meat is absorbed, then add as much water as will cover the meat, and
keep it stewing. Put in some herbs, onions, spice, and a piece of lean
ham. Let it simmer till it is quite rich, and keep it in a cool place;
but do not remove the fat till the gravy is to be used.

GRAVY FOR FOWL. When there is no meat to make gravy of, wash the feet of
the fowl nicely, and cut them and the neck small. Simmer them with a
little bread browned, a slice of onion, a sprig of parsley and thyme,
some salt and pepper, and the liver and gizzard, in a quarter of a pint
of water, till half wasted. Take out the liver, bruise it, and strain
the liquor to it. Then thicken it with flour and butter, and a
tea-spoonful of mushroom ketchup will make the gravy very good.

GRAVY FOR WILD FOWL. Set on a saucepan with half a pint of veal gravy,
adding half a dozen leaves of basil, a small onion, and a roll of orange
or lemon peel. Let it boil up for a few minutes, and strain it off. Put
to the clear gravy the juice of a Seville orange, half a teaspoonful of
salt, the same of pepper, and a glass of red wine. Shalot and cayenne
may be added. This is an excellent sauce for all kinds of wild
water-fowl, and should be sent up hot in a boat, as some persons like
wild fowl very little done, and without any sauce. The common way of
gashing the breast, and squeezing in a lemon, cools and hardens the
flesh, and compels every one to eat it that way, whether they approve of
it or not.

GRAVY FOR MUTTON. To make mutton taste like venison, provide for it the
following gravy. Pick a very stale woodcock or snipe, and cut it to
pieces, after having removed the bag from the entrails. Simmer it in
some meat gravy, without seasoning; then strain it, and serve it with
the mutton.

GRAVY SOUP. Wash and soak a leg of beef; break the bone, and set it on
the fire with a gallon of water, a large bunch of sweet herbs, two large
onions sliced and fried to a fine brown, but not burnt; add two blades
of mace, three cloves, twenty berries of allspice, and forty black
peppers. Stew the soup till it is rich, and then take out the meat,
which may be eaten at the kitchen table, with a little of the gravy.
Next day take off the fat, which will serve for basting, or for common
pie crust. Slice some carrots, turnips, and celery, and simmer them till
tender. If not approved, they can be taken out before the soup is sent
to t