169.—GRAVY FOR ROAST FOWL. (Economical.)
Ingredients.—The necks, feet, livers and gizzards of the fowls, sufficient water to cover them, a slice of bacon, or the trimmings of ham or bacon, 1 very small onion, a bouquet garni (parsley, thyme, bay-leaf), salt and pepper.
Method.—Wash the gizzards, livers and necks, scald and skin the feet, cut the whole into small pieces. Place them all together in a stewpan, add the bacon, cut small, bouquet-garni, onion and seasoning, cover with water, and cook gently for 2 hours. Strain, and season to taste. When the fowls are roasted, strain off the fat, pour the gravy into the tin, mix well with the gravy from the fowls, boil, and serve.
Time.—From 2½ to 3 hours. Average Cost, 1½d.
170.—GRAVY FOR ROAST HARE, Etc.
Ingredients.—1 quart of water, ½ a lb. of skirt of beef, ½ a lb. of milt (ox spleen), 1 oz. of butter, 1 oz. of flour, 1 onion, 2 cloves, salt and pepper.
Method.—Cut the meat and milt into small pieces, put them into a stewpan, or earthenware stewjar, add the water, onion, cloves, salt and pepper, and cook gently for 3 or 4 hours, then strain. Melt the butter in a stewpan, stir in the flour and brown it, add the gravy, stir until it boils, season to taste, and serve.
Time.—4 to 5 hours. Average Cost, about 6d. Quantity, about 1 pint.
171.—GRAVY WITHOUT MEAT.
Ingredients.—½ an onion, 1 small carrot, ½ oz of dripping, ½ a pint of water, 1 teaspoonful of Marmite, Odin, or any other kind of vegetable extract.
Method.—Cut up the onion and carrot into slices; fry both in the dripping. When nicely browned add the water, and Marmite or Odin extract. Boil up, season with salt and pepper, and cook for 10 minutes. Skim well and strain.
Time.—25 minutes. Average Cost, 4d. Quantity, ½ a pint.
172.—JUGGED GRAVY. (Excellent.)
Ingredients.—3 pints of water, 2 lb. of shin of beef, ¼ lb. of lean ham, 1 small carrot, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, 6 peppercorns, 1 clove, salt.
Method.—Cut the ham and beef into small pieces, and slice the vegetables. Put them into a stewing jar in alternate layers, sprinkle each layer with salt, add the peppercorns, mace, bouquet-garni, and water, cover
