Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

in the kitchen of a family, except of a large and wealthy family, being a rather expensive one. In the kitchen of a family, gravy or even broth is used in its stead; but, when preparing an extra dinner, it should be made, and a little of it used in all the brown sauces, either for meat, fish, or vegetables. Spread about half a pound of butter in the bottom of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, about four ounces of each, a small carrot cut in dice, one onion with a clove stuck in it, half a turnip, and a sprig of thyme; cover the pan and set it on the fire; let it simmer till reduced to a jelly, then mix in it two tablespoonfuls of flour, a wine-glass of white wine, cover with broth, add salt, pepper, a clove of garlic, a sprig of parsley, one clove, a bay-leaf, and two mushrooms cut in pieces; simmer from three to four hours, skim off the scum as soon as it comes on the surface; when done, take it from the fire, throw a few drops of cold water in, and skim off the fat, then strain and use. It will keep for some time if kept air-tight in a pot or bottle, and in a cool, dry place. _Essence of Spinage, or Spinach._--Soak in water, drain, dry, and pound well two or three handfuls of spinach, put them in a coarse towel and press the juice out, put it in a pan on a moderate fire, and when nearly boiling, take it off, strain, and add to it a little fine-crushed sugar, stir a little, and bottle when cold; it may be kept for months; use it where directed. _Sauce for every kind of Fish, boiled, baked, or roasted_.--Boil hard two eggs, take the yolks and pound them well, and place them in a bowl. Have boiling water on the fire, and put in it cives, burnet, chervil, tarragon, and parsley, four or five sprigs of