eaten so
as to reduce the containing vessels, and scored to render the surface
more susceptible 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 get 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
stewpan 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 stewpan over a slow fire, with
about an ounce of butter in it; when it is melted, dredge into it (by
degrees) as much flour as will dry it up, stirring them intimately;
when thoroughly mixed, pour in a little of the gravy,--stir it well
together, and add the remainder by degrees; set it over the fire, let
it simmer gently for fifteen or twenty minutes longer, and skim off
the fat, &c., as it rises; when it is about as thick as cream, squeeze
it through a tamis or fine sieve, and you will have a fine rich brown
sauce, at a very moderate expense, and without much trouble.

_Observe_--If you wish _to make it still more relishing_--for
_poultry_, you may pound the liver with a piece of butter, rub it
through a sieve, and stir it into the sauce when you put in the
thickening.

2229. Chutney.

One pound of salt, one pound of mustard seed, one pound of stoned
raisins, one pound of brown sugar, twelve ounces of garlic, six ounces
of cayenne pepper, two quarts of unripe gooseberries, two quarts of
best vinegar. The mustard seed gently dried and bruised; the sugar
made into a syrup with a pint of the vinegar; the gooseberries dried
and boiled in a quart of the vinegar; the garlic to be well bruised in
a mortar. When cold, gradually mix the whole in a large mortar, and
with the remaining vinegar thoroughly amalgamate them. To be tied down
close. The longer it is kept the better it will become.

2230. Wow Wow Sauce.

Chop parsley leaves fine; take two or three pickled cucumbers, or
walnuts, and divide into small squares, and set them by in readiness;
put into a saucepan a piece of butter as big as