ovy, or basil (No. 397),
elder, or tarragon (No. 396), or horseradish (No. 399*), or burnet
vinegar; or strew over the meat carrots and turnips cut into dice,
minced capers, walnuts, red cabbage, pickled cucumbers, or French beans,
&c.

_Beef-gravy Sauce_--(No. 329), _or Brown Sauce for Ragout, Game,
Poultry, Fish, &c._

If you want gravy immediately, see No. 307, or No. 252. If you have time
enough, furnish a thick and well-tinned stew-pan with a thin slice of
fat ham or bacon, or an ounce of butter, and a middling-sized onion; on
this lay a pound of nice, juicy gravy beef, (as the object in making
gravy is to extract the nutritious succulence of the meat, it must be
beaten to comminute the containing vessels, and scored to augment the
surface to the action of the water); cover the stew-pan, and 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 burned): 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 stew-pan 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 stew-pan over a slow fire, with
about an ounce of butter in it; when it is melted, dredge to it (by
degrees) as much flour as will dry it up, stirring them well together;
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.

_Obs._ If you wish to make it still more relishing, if it is for
poultry, you may pound the liver with a bit of butter, rub it through a
sieve, and stir it into the sauce when you put in the thickening.

For a ragout or game, add at the same time a table-spoonful of mushroom
catchup, or No. 343,[250-*] or No. 429, or a few drops of 422, the juice
of half a lemon, and a roll of the rind pared thin, a table-spoonful of
port, or other wine (clar