Modern cookery for private families

it extremely hot. When this is done, the fowl should be basted with good butter only, and well floured when it is first laid to the fire. Many cooks always mix the gravy from the pan when game is roasted, with that which they send to table with it, as they think that it enriches the flavour; but to many persons it is peculiarly distasteful. Neck of fowl; water, 1/2 pint; pepper, salt (little vegetable and spice at choice): stewed gently, 1 hour; strained, stirred to the gravy of the roast, well cleared from fat. ANOTHER CHEAP GRAVY FOR A FOWL. A little good broth added to half a dozen dice of lean ham, lightly browned in a morsel of butter, with half a dozen corns of pepper and a small branch or two of parsley, and stewed for half an hour, will make excellent gravy of a common kind. When there is no broth, the neck of the chicken must be stewed down to supply its place. GRAVY OR SAUCE FOR A GOOSE. Mince, and brown in a small saucepan, with a slice of butter, two ounces of mild onion,. When it begins to brown, stir to it a teaspoonful of flour, and in five or six minutes afterwards, pour in by degrees the third of a pint of good brown gravy; let this simmer fifteen minutes; strain it, bring it again to the point of boiling, and add to it a teaspoonful of made mustard mixed well with a glass of port wine. Season it with cayenne and pepper and _salt_, if this last be needed. Do not let the sauce _boil_ after the wine is added, but serve it _very_ hot. Onions, 2 oz.; butter, 1-1/2 oz.: 10 to 15 minutes. Flour, 1 teaspoonful: 5 to 6 minutes. Gravy, 1/3 pint: 15 minutes. Mustard, 1 teaspoonful; port wine, 1 glassful; cayenne pepper; salt. See also Christopher North’s own sauce, page 119. ORANGE GRAVY FOR WILD FOWL. Boil for about ten minutes, in half a pint of rich and highly-flavoured brown gravy, or _Espagnole_, half the rind of