DOMESTIC GRAVY.
For a pint of gravy.—procure one pound of fresh fowl
giblets from the poulterer, half a pound of lean gravy beef, and
use the giblets of the game itself besides. Cut the beef into
little squares; wash, scald, and dry the giblets, cut them into
very small pieces. At the bottom of a stew-pan put a layer of
sliced onion with an ounce of clarified beef dripping, and over
this lay the cut-up meat and giblets. Put the pan over a low
fire and fry till the contents are slightly coloured, then pour
into it a small coffee-cupful of water or broth; keep the fire low,
and reduce gently till a light brown glaze forms at the bottom of
the stew-pan, turning the meat &c., during the cooking, so that
all may be coloured evenly. Add now a pint of water, a bouquet
of herbs, two ounces of carrot, two cloves, a quarter of an ounce
of salt, and six peppercorns, increase the heat under the pan
and bring to the boil, then ease off the fire again to simmering
point, keeping the vessel three-parts covered. The simmering
must be carefully maintained, for if allowed to boil the gravy
will not be clear. After an hour's cooking in this manner the
gravy may be strained off into a bowl in which it must rest till
the fat can be taken off and the sediment has settled. This
having been done, the gravy only requires to be heated when
it is wanted.