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1036
Enquire within upon everything
·
Robert Kemp Philp
766
[ONE
STORY
IS
GOOD
UNTIL
ANOTHER
IS
TOLD.]
2228.
Beef
Gravy
Sauce.
(Or
Brown
Sauce
for
ragoût,
Game,
Poultry,
Fish,
&c.)--If
you
want
gravy,
put
in
a
thick
and
well-tinned
stewpan
a
thin
slice
of
fat
ham
or
bacon,
or
an
ounce
of
butter,
and
a
middling-sized
onion;
on
this
lay
a
pound
of
nice
juicy
gravy-beef
(as
the
object
in
making
gravy
is
to
extract
the
nutritious
qualities
of
the
meat,
it
must
be
beaten
so
as
to
reduce
the
containing
vessels,
and
scored
to
render
the
surface
more
susceptible
to
the
action
of
the
water);
cover
the
stewpan.
Set
it
on
a
slow
fire;
when
the
meat
begins
to
brown,
turn
it
about,
and
let
it
get
slightly
browned
(but
take
care
it
is
not
at
all
burnt):
then
pour
in
a
pint-and-a-half
of
boiling
water,
set
the
pan
on
the
fire;--when
it
boils,
carefully
catch
the
scum,
and
then
put
in
a
crust
of
bread
toasted
brown
(don't
burn
it),
a
sprig
of
winter
savoury,
or
lemon
thyme
and
parsley,
a
roll
of
thin-cut
lemon
peel,
a
dozen
berries
of
allspice,
and
a
dozen
of
black
pepper;
cover
the
stewpan
close,
let
it
stew
very
gently
for
about
two
hours,
then
strain
it
through
a
sieve
into
a
basin.
If
you
wish
to
thicken
it,
set
a
clean
stewpan
over
a
slow
fire,
with
about
an
ounce
of
butter
in
it;
when
it
is
melted,
dredge
into
it
(by
degrees)
as
much
flour
as
will
dry
it
up,
stirring
them
intimately;
when
thoroughly
mixed,
pour
in
a
little
of
the
gravy,--stir
it
well
together,
and
add
the
remainder
by
degrees;
set
it
over
the
fire,
let
it
simmer
gently
for
fifteen
or
twenty
minutes
longer,
and
skim
off
the
fat,
&c.,
as
it
rises;
when
it
is
about
as
thick
as
cream,
squeeze
it
through
a
tamis
or
fine
sieve,
and
you
will
have
a
fine
rich
brown
sauce,
at
a
very
moderate
expense,
and
without
much
trouble.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
