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SAUCES.
a little vinegar, lemon juice, cayenne pepper, and salt; some persons like the yolk of an egg, well beaten added. Strain or not, as may be preferred.
GRAVY FOR A FOWL,
WHEN THERE IS NO STOCK TO MAKE IT WITH.
WHEN THERE IS NO STOCK TO MAKE IT WITH.
Take the feet, wash them, cut them small, also the neck and gizzard; season them with pepper and salt, onion, and parsley, let them simmer gently for some time, in about a breakfast-cup of water, then strain, thicken with flour, and add a little browning, and if liked, a small quantity of any store sauce at hand, and it will prove an excellent sauce.
SAVOURY JELLY,
FOR COLD PIES, OR TO GARNISH COLD POULTRY.
FOR COLD PIES, OR TO GARNISH COLD POULTRY.
Have a bare knuckle of veal, and a calf's foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, a little lemon peel, pepper and salt, and three or four pints of
