Page:Art of Cookery 1774 edition.djvu/58

 for use. It is a fine thing in a house, and will serve for gravy, thickened with a piece of butter, red wine, catchup, or whatever you have a mind to put in, and is always ready for soups of most sorts. If you have peas ready boiled, your soup will soon be made: or take some of the broth and some vermicelli, boil it together, fry a French roll and put in the middle, and you have good soup. You may add a few truffles and morels, or celery stewed tender, and then you are always ready.

DO it just in the same manner as before directed in the making gravy for soups, &c. and when it is baked, strain it through a coarse sieve. Pick out all the sinews and fat, put them into a sauce-pan with a few spoonfuls of the gravy, a little red wine, a little piece of butter rolled in flour, and some mustard, shake your sauce-pan often, and when the sauce is hot and thick, dish it up, and send it to table. It is a pretty dish.

DO just in the same manner as the leg of beef is directed to be done in making the gravy for soups, &c. and it does full as well for the same uses. If it should be strong for any thing you want it for, it is only putting some hot water to it. Cold water will spoil it.

BE sure you put it in when the water boils. If a middling piece, an hour will boil it; if a very large piece, an hour and a half, or two hours. If you boil pickled pork too long, it will go to jelly.