Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till boiling, allow to boil for five minutes, stirring all the time. Strain into an earthenware gravy boat.
CHOCOLATE SAUCE
- 5 squares grated chocolate
- ½ lb. (1 cup) sugar
- 1 gill (½ cup) milk
- 1 teaspoonful vanilla extract
Put these ingredients into a fireproof dish over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.
Serve at once with ice cream.
CUCUMBER SAUCE
- 4 large cucumbers
- 1 teaspoonful white pepper
- 1 grated onion
- 1 teaspoonful salt
- 3 tablespoonfuls tarragon vinegar
- 1½ gills (¾ cup) whipping cream
Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar.
Mix and fold in the whipped cream at serving time.