Chapter IV
Reading edition
GRAVIES.
Page
Introductory remarks 94
Jewish smoked Beef (extremely useful for giving flavour to Soups and Gravies) 95
To heighten the colour and flavour of Gravies 96
Baron Liebeg’s Beef Gravy (most excellent for Hashes, Minces, and other dishes made of cold meat) 96
Shin of Beef Stock for Gravies 97
Rich pale Veal Gravy or Consommé 97
Rich deep coloured Veal Gravy 98
Good Beef or Veal Gravy (English receipt) 99
A rich English brown Gravy 99
Plain Gravy for Venison 100
A rich Gravy for Venison 100
Sweet Sauce, or Gravy for Venison 100
Espagnole, Spanish Sauce (a highly flavoured Gravy) 100
Espagnole with Wine 100
Jus des Rognons, or Kidney Gravy 101
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 Sauces 103
A cheaper Meat Jelly 103
Glaze 104
Aspic, or clear savoury Jelly 104