No. 26.—Sauce or Gravy for Boiled Mutton.
1. After cooling and skimming off the fat, measure the water in which the meat was boiled.
2. To each cupful, allow
1 tablespoon flour, ¼ teaspoon salt, ½ teaspoon vinegar.
3. Moisten these with a little cold water.
4. Stir them into the boiling gravy.
5. Add 1 tablespoon finely minced parsley.
"Thank you both, my friends," said Mary Frances, lifting Iron Pot.