nearly half an hour, then strain it. An anchovy may be added.
Gravy that will keep a Week.
Put some lean beef, in thin slices, into a stew-pan with butter, and what herbs and roots you like, strewed over: cover close, and set it over a slow fire. When the gravy is drawn, keep shaking the stew-pan backwards and forwards several minutes, that it may dry up again, then put in as much water as you require, let it simmer an hour and a half. Keep it in a cool place. A thin slice of lean ham may be added.
Jelly for Cold Meat
May be made of the knuckle of a leg or shoulder of veal, or a piece of the scrag, and shanks of mutton, or a cow heel. Put the meat, a slice of lean ham or bacon, some herbs, 2 blades of mace, 2 onions, a tea-spoonful of Jamaica peppers bruised, the same of black pepper, and a piece of lemon peel, into a stew-pan; cover with about 3 pints of water, and let it boil; scum well, and let it simmer till the liquor is strong: strain it, and when nearly cold take off all the fat. Put it rough round cold poultry or veal. Eaten with cold meat pies.
Savoury Gravy for Venison.
Make a pint of good gravy, of the trimmings of venison, and mutton shanks; the meat should be browned first in the frying-pan, then stewed slowly, in water, to make the quantity required; scum carefully and strain it when done: add salt, pepper, walnut pickle, and a wine-glass of Port or claret.
Mutton Gravy, for Venison or Hare.
Broil a scrag of mutton, in pieces, rather brown; put them into a stew-pan, with a quart of boiling water; cover close, and simmer gently an hour: uncover the stew-pan, and let it reduce to ¾ pint; pour it through a hair sieve, take the fat off, add a little salt, and serve it quite hot.
