Page:Art of Cookery 1774 edition.djvu/57

 or sauce-pan, and lay the meat on it. Lay on some carrot, and cover it close for two or three minutes, then pour in a quart of boiling water, some spice, onion, sweet herbs, and a little crust of bread toasted. Let it do over a slow fire, and thicken it with a little piece of butter rolled in flour. When the gravy is as good as you would have it, season it with salt, and then strain it off. You may omit the bacon, if you dislike it.

SET your butter on the fire, and let it boil till it is brown, then shake in some flour, and stir it all the time it is on the fire till it is thick. Put it by, and keep it for use. A little piece is what the cooks use to thicken and brown their sauce; but there are few stomachs it agrees with, therefore seldom make use of it.

IF you live in the country, where you cannot always have gravy-meat, when your meat comes from the butcher's take a piece of beef, a piece of veal, and a piece of mutton: cut them into as small pieces as you can, and take a large deep sauce-pan with a cover, lay your beef at bottom, then your mutton, then a very little piece of bacon, a slice or two of carrot, some mace, cloves, whole pepper black and white, a large onion cut int slices, a bundle of sweet herbs, and then lay in your vessel. Cover it close over a slow fire for six or seven minutes, shaking the sauce-pan now and then; then shake some flour in, and have ready some boiling water; pour it in till you cover the meat and something more. Cover it close, and let it stew till it is quite rich and good; then season it to your taste with salt, and then strain it off. This will do for most things.

TAKE a leg of beef, cut and hack it, put it into a large earthen pan, put to it a bundle of sweet herbs, two onions stuck with a few cloves, a blade or two of mace, a piece of carrot, a spoonful of whole pepper black and white, and a quart of stale beer. Cover it with water, tie the pot down close with brown peper rubbed with butter, send it to the oven, and let it be well baked. When it comes home, strain it through a coarse sieve; lay the meat into a clean dish as you strain it, and keep it