CHAPTER IV.
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] |