The complete servant / Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables

by servant Samuel Adams; Sarah Adams

Basil, savoury, and knotted-marjorum, are very pungent, and should be used cautiously.

No Cook can support the credit of her kitchen without having plenty of gravy, cullis, and stock always at hand, as these are the bases of all soups and high-seasoned dishes.

Sauces and Gravies.

These are simple, and easily made.

GRAVY FOR ROAST MEAT.

Almost every joint will afford trimmings enough to make plain gravy for itself, which may be heightened with a little browning.

Or, half an hour before the meat is done, mix a little salt and boiling water, and drop it on the brown parts of the meat, which catch in something under, and set it by to cool; when the meat is ready, remove the fat, warm the gravy, and pour it into the dish.

Or, the brown bits of roasted or broiled meat, infused a night in boiling water, and the next day just boiled up, and drained off, will make a good gravy.

GRAVY FOR BOILED MEAT.

Make it of the trimmings and paring of the meat.