The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

great improvement to the richness of the gravy. Taragon gives the flavour of French cookery, and in high gravies it is a great improvement; but it should be added only a short time before serving. To draw gravy that will keep for a week, cut some lean beef thin, put it into a fryingpan without any butter, cover it up, and set it on the fire, taking care that it does not burn. Keep it on the fire till all the gravy that comes out of the meat is absorbed, then add as much water as will cover the meat, and keep it stewing. Put in some herbs, onions, spice, and a piece of lean ham. Let it simmer till it is quite rich, and keep it in a cool place; but do not remove the fat till the gravy is to be used. GRAVY FOR FOWL. When there is no meat to make gravy of, wash the feet of the fowl nicely, and cut them and the neck small. Simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some salt and pepper, and the liver and gizzard, in a quarter of a pint of water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and a tea-spoonful of mushroom ketchup will make the gravy very good. GRAVY FOR WILD FOWL. Set on a saucepan with half a pint of veal gravy, adding half a dozen leaves of basil, a small onion, and a roll of orange or lemon peel. Let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, half a teaspoonful of salt, the same of pepper, and a glass of red wine. Shalot and cayenne may be added. This is an excellent sauce for all kinds of wild water-fowl, and should be sent up hot in a boat, as some persons like wild fowl very little done, and without any sauce. The common