et is best), and a few grains of Cayenne
pepper; or use double the quantity of meat; or add a bit of glaze, or
portable soup (No. 252), to it.

You may vary the flavour, by sometimes adding a little basil, or burnet
wine (No. 397), tarragon vinegar (No. 396), or a wine-glass of
quintessence of mushrooms (No. 450).

See the Magazine of Taste (No. 462).

N.B. This is an excellent gravy; and at a large dinner, a pint of it
should be placed at each end of the table; you may make it equal to the
most costly _consomme_ of the Parisian kitchen.

Those families who are frequently in want of gravy, sauces, &c. (without
plenty of which no cook can support the credit of her kitchen), should
keep a stock of portable soup or glaze (No. 252): this will make gravy
immediately.

_Game Gravy._--(No. 337.)

See _Obs._ to No. 329.

_Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and
Teal, &c._--(No. 338.)

Set on a saucepan with half a pint of veal gravy (No. 192), add to it
half a dozen leaves of basil, a small onion, and a roll of orange or
lemon-peel, and let it boil up for a few minutes, and strain it off. Put
to the clear gravy the juice of a Seville orange, or lemon, half a
tea-spoonful of salt, the same of pepper, and a glass of red wine; send
it up hot. Eschalot and Cayenne may be added.

_Obs._--This is an excellent sauce for all kinds of wild water-fowl.

The common way of gashing the breast and squeezing in an orange, cools
and hardens the flesh, and compels every one to eat duck that way: some
people like wild fowl very little done, and without any sauce.

Gravies should always be sent up in a covered boat: they keep hot
longer; and it leaves it to the choice of the company to partake of them
or not,

_Bonne Bouche for Goose, Duck, or roast Pork._--(No. 341.)

Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a few
grains of Cayenne, in a large wine-glassful of claret or port
wine;[251-*] pour it into the goose by a slit in the apron just before
serving up;[251-+] or, as all the company may not like it, stir it into
a quarter of a pint of thick melted butter, or thickened gravy, and send
it up in a boat. See also Sage and Onion Sauce, No. 300. _Or_,

A favourite relish for roast pork or geese, &c. is, two ounces of leaves
of green sage, an ounce of fresh lemon-peel pared thin, same of salt,
minced eschalot, and half a drachm of Cayenne pepper, ditto of citric
acid, steepe