some very good
glaze, or portable soup; see No. 252, and the _Obs._ thereon.

_Beef Gravy._[194-*]--(No. 186.)

Cover the bottom of a stew-pan that is well tinned and quite clean, with
a slice of good ham, or lean bacon, four or five pounds of gravy beef
cut into half-pound pieces, a carrot, an onion with two cloves stuck in
it, and a head of celery; put a pint of broth or water to it, cover it
close, and set it over a moderate fire till the water is reduced to as
little as will just save the ingredients from burning; then turn it all
about, and let it brown slightly and equally all over; then put in three
quarts of boiling water;[194-+] when it boils up, skim it carefully, and
wipe off with a clean cloth what sticks round the edge and inside of the
stew-pan, that your gravy may be delicately clean and clear. Set it by
the side of a fire, where it will stew gently (to keep it clear, and
that it may not be reduced too much) for about four hours: if it has not
boiled too fast, there should be two quarts of good gravy; strain
through a silk, or tamis-sieve; take very particular care to skim it
well, and set it in a cold place.

_Strong savoury Gravy_ (No. 188), _alias "Brown Sauce," alias_ "GRAND
ESPAGNOL."

Take a stew-pan that will hold four quarts, lay a slice or two of ham or
bacon (about a quarter of an inch thick) at the bottom (undressed is the
best), and two pounds of beef or veal, a carrot, a large onion with four
cloves stuck in it, one head of celery, a bundle of parsley,
lemon-thyme, and savoury, about as big round as your little finger, when
tied close, a few leaves of sweet basil (one bay-leaf, and an eschalot,
if you like it), a piece of lemon-peel, and a dozen corns of
allspice;[195-*] pour on this half a pint of water, cover it close, and
let it simmer gently on a slow fire for half an hour, in which time it
will be almost dry; watch it very carefully, and let it catch a nice
brown colour; turn the meat, &c. let it brown on all sides; add three
pints of boiling water,[195-+] and boil for a couple of hours. It is now
rich gravy. To convert it into

_Cullis, or thickened Gravy._--(No. 189.)

To a quart of gravy, put a table-spoonful of thickening (No. 257), or
from one to two table-spoonfuls of flour, according to the thickness you
wish the gravy to be, into a basin, with a ladleful of the gravy; stir
it quick; add the rest by degrees, till it is all well mixed; then pour
it back into a stew-pa