water, and to drop some of this over the corners and underside of the
meat, and to pour the rest through the hole the spit came out of: some
pierce the inferior parts of the joints with a sharp skewer.

The following receipt was given us by a very good cook: You may make
good browning for roast meat and poultry, by saving the brown bits of
roast meat or broiled; cut them small, put them into a basin, cover them
with boiling water, and put them away till next day; then put it into a
saucepan, let it boil two or three minutes, strain it through a sieve
into a basin, and put it away for use. When you want gravy for roast
meat, put two table-spoonfuls into half a pint of boiling water with a
little salt: if for roasted veal, put three table-spoonfuls into half a
pint of thin melted butter.

N.B. The gravy which comes down in the dish, the cook (if she is a good
housewife) will preserve to enrich hashes or little made dishes, &c.

_Obs._ Some culinary professors, who think nothing can be excellent that
is not extravagant, call this "Scots' gravy;" not, I believe, intending
it, as it certainly is, a compliment to the laudable and rational
frugality of that intelligent and sober-minded people.

N.B. This gravy should be brought to table in a sauce-boat; preserve
the intrinsic gravy which flows from the meat in the Argyll.

_Gravy for boiled Meat_,--(No. 327.)

May be made with parings and trimmings; or pour from a quarter to half a
pint of the liquor in which the meat was boiled, into the dish with it,
and pierce the inferior part of the joint with a sharp skewer.

_Wow wow Sauce for stewed or bouilli Beef._--(No. 328.)

Chop some parsley-leaves very fine; quarter two or three pickled
cucumbers, or walnuts, and divide them into small squares, and set them
by ready: put into a saucepan a bit of butter as big as an egg; when it
is melted, stir to it a table-spoonful of fine flour, and about half a
pint of the broth in which the beef was boiled; add a table-spoonful of
vinegar, the like quantity of mushroom catchup, or port wine, or both,
and a tea-spoonful of made mustard; let it simmer together till it is as
thick as you wish it; put in the parsley and pickles to get warm, and
pour it over the beef; or rather send it up in a sauce-tureen.

_Obs._ If you think the above not sufficiently _piquante_, add to it
some capers, or a minced eschalot, or one or two tea-spoonfuls of
eschalot wine (No. 402), or essence of anch