Page:Art of Cookery 1774 edition.djvu/12

iv in a pint of boiling water; stir it all together, put in a large onion, a bundle of sweet herbs, two or three blades of mace, five or fix cloves, a spoonful of whole pepper, a crust of bread toasted, and a piece of carrot; then pour in four or five quarts of water, stir all together, cover close, and let it stew till it is as rich as you would have it; when enough, strain it off, mix it with two or three spoonfuls of catchup, and half a pint of white wine; then put all the ingredients together again, and put in two quarts of boiling water, cover it close, and let it boil till there is about a pint; strain it off well, add it to the first, and give it a boil together. This will make a great deal of rich good gravy.

You may leave out the wine, according to what use you want it for; so that ideally one might have a genteel entertainment, for the price the sauce of one dish comes to: but if gentlemen will have French cooks, they must pay for French tricks.

A Frenchman in his own country will dress a fine dinner of twenty dishes, and all genteel and pretty, for the expence he will put an English'' lord to for dressing one dish. But then there is the little petty profit. I have heard of a cook that used six pounds of butter to fry twelve eggs; when every body knows (that understands cooking) that half a pound is full enough, or more than need be used: but then it''