CHAPTER IV.

GRAVIES.

Page

Introductory remarks 94

Jewish smoked Beef (_extremely 95 useful for giving flavour to Soups and Gravies_)

To heighten the colour and 96 flavour of Gravies

Baron Liebeg’s Beef Gravy 96 (_most excellent for Hashes, Minces, and other dishes made of cold meat_)

Shin of Beef Stock for Gravies 97

Rich pale Veal Gravy or 97 _Consommé_

Rich deep coloured Veal Gravy 98

Good Beef or Veal Gravy 99 (_English receipt_)

A rich English brown Gravy 99

Plain Gravy for Venison 100

A rich Gravy for Venison 100

Sweet Sauce, or Gravy for 100 Venison

_Espagnole_, Spanish Sauce (_a 100 highly flavoured Gravy_)

_Espagnole_ with Wine 100

_Jus des Rognons_, or Kidney 101 Gravy

Gravy in haste 101

Cheap Gravy for a Roast Fowl 101

Another cheap Gravy for a Fowl 102

Gravy or Sauce for a Goose 102

Orange Gravy for Wild Fowl 102

Meat Jellies for Pies and 103 Sauces

A cheaper Meat Jelly 103

Glaze 104

_Aspic_, or clear savoury 104 Jelly