BROWN GRAVY.
That best of all sauces to accompany game-birds—brown
gravy—must be strong, pure, and clear, a bonâ fide savoury
extract of meat. The reddish-brown juice extracted by roasting
a joint which is found in jelly at the bottom of the bowl of con-
gealed dripping is the sort of liquid we require. There is, how-
ever, rarely enough of this excellent stuff at hand, so gravy must
be made. What we have to do to get this is to draw the glaze
from raw meat, then to dilute this by the addition of a little
water, next to extract all the sapid elements that remain, and to
impart a pleasant flavour with certain vegetables and seasoning.
Several recipes might be given for gravies in which beef, veal,
fowl, and ham might be used, and in places where expense is a
matter of no importance, extravagance could of course assert
itself in this decoction. Our object being, however, to do the
best we can in ordinary circumstances, perhaps a reliable
DOMESTIC GRAVY will meet our requirements.