When you want very strong gravy, take a slice of bacon, lay it in a stew-pan; take a pound of beef, cut it thin, lay it on the bacon, slice a good piece of carrot in, an onion sliced, a good crust of bread, a few sweet-herbs, a little mace, cloves, nutmeg, and whole pepper, an anchovy; cover it, and set it on a slow fire for five or six minutes, and pour in a quart of the above beef-gravy; cover it close, and let it boil softly till half is wasted. This will be a rich, high brown sauce for fish or fowl or ragoo.
Gravy for white sauce.
TAKE a pound of any part of the veal, cut it into small pieces, boil it in a quart of water, with an onion, a blade of mace, two cloves, and a few whole pepper-corns. Boil it till it is as rich as you would have it.
Gravy for turkey, fowl or ragoo.
TAKE a pound of lean beef, cut and hack it well, then flour it well, put a piece of butter as big as a hen's egg in a stew-pan; when it is melted, put in your beef, fry it on all sides a little brown, then pour in three pints of boiling water, and a bundle of sweet-herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a little bit of carrot, a little piece of crust of bread toasted brown; cover it close, and let it boil till there is about a pint or less; then season it with salt, and strain it off.
Gravy for a fowl, when you have no meat nor gravy ready.
TAKE the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toasted brown a little pepper and salt, and a little bit of thyme. Let them boil till there is about a quarter of a pint, then pour in half a glass of red wine, boil it and strain it, then bruise the liver well in, and strain it again; thicken it with a little piece of butter rolled in flour, and it will be very good.
An ox's kidney makes good gravy, cut all to pieces, and boiled with spice, &c. as in the foregoing receipts.
You have a receipt in the beginning of the book, in the preface for gravies.
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