To make mutton or veal gravy.
CUT and hack your veal well, set it on the fire with water, sweet-herbs, mace, and pepper. Let it boil till it is as good as you would have it, then strain it off. Your fine cooks always, if they can, chop a partridge or two, and put into gravies.
To make strong fish-gravy.
TAKE two or three eels, or any fish you have, skin or scale them, and gut them and wash them from grit, cut them into little pieces, put them into a sauce-pan, cover them with water, a little crust of bread toasted brown, a blade or two of mace, and some whole pepper, a few sweet-herbs, and a very little bit of lemon-peel. Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy; it a pint, as big as a walnut. Melt it in the sauce-pan, then shake in a little flour, and toss it about till it is brown, and then strain in the gravy to it. Let it boil a few minutes, and it will be good.
To make plum-porridge for Christmas.
TAKE a leg and shin of beef, put them into eight gallons of water, and boil them till they are very tender, and when the broth is strong strain it out; wipe the pot and put in the broth again; then slice six penny loaves thin, cut off the top and bottom, put some of the liquor to it, cover it up and let it stand a quarter of an hour, boil it and strain it, and then put it into your pot. Let it boil a quarter of an hour, then put in five pounds of currants clean washed and picked; let them boil a little, and put in five pounds of raisins of the sun, stoned, and two pounds of prunes, and let them boil till they swell; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot; then put in three pounds of sugar, a little salt, a quart of sack, a quart of claret, and the juice of two or three lemons. You may thicken with sago instead of bread, if you please; pour them into earthen pans, and keep them for use. You must boil two pounds of prunes in a quart of water till they are tender, and strain them into the pot when it is boiling.
To
