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To make Gravy for Turkey, Fowls, fyc.
To make Gravy for a Turkey, or any Sort of Fowls. Take
a pound of the lean part of beef, hack it with a knife,
flour it well; have ready a stewpan with a piece of fresh
butter. When the butter is melted, put in the beef, fry
it brown, and pour in a little boiling water, shake it
round, and fill up with a tea-kettle of boiling water. Stir
it all together, and put in two or three blades of mace,
four or five cloves, some whole pepper, an onion, a bundle
of sweetherbs, a crust of bread, baked brown, and a little
piece of carrot. Cover close, and let it stew till it is as
good as you would have it. This will make a pint of rich
gravy
To make Veal, Mutton, or Beef Gravy. Take a rasher
or two of bacon or ham, lay it at the bottom of a stew-
pan ; put your meat cut in thin slices over it; then cut
onions, turnips, carrots, and celery, a little thyme, and
put over the meat, with a little allspice; put a little wa-
ter at the bottom, set it on the fire, which must be a
gentle one, and draw it till it is brown at the bottom,
which you may know by the pan’s hissing; then pour boil-
ing water over it, and stew it gently for an hour and a
half; if a small quantity, less time will do it. Season it
with salt.
To burn butter for thickening of Sauce. Set butter on
the fire, and let it boil till it is brown; then shake in
some flour, and stir it all the time it is on the fire till it
is thick. Put it by, and keep it for use. A little piece
is what the cooks use to thicken and brown sauce;
but there are few stomachs it agrees with, therefore sel-
dom make use of it.
To make Gravy. If you live in the country, where
you cannot always have gravy meat, when meat comes
from the Butcher’s, take a piece of beef, veal, and mut-
ton; cut them in as small pieces as you can, and take
a large deep saucepan with a cover, lay the beet at
bottom, then the mutton, then a very little piece of
bacon, a slice or two of carrot, some mace, cloves, whole
pepper, black and white, a large onion cut in slices, a
bundle of sweet herbs, and then lay in the veal. Cover
