"In another quarter of an hour the beef will be roasted enough, ma'am," at length said Mary, looking at the clock.
"It smells as if it would taste all right, does it not?" said Margaret.
"Now we must prepare for the gravy. Cook has put the dish for the meat and the plates where they will get hot, for little girls cannot see after everything. In this small saucepan is a little stock made by stewing two or three bones and scraps (with no fat whatever), a sprig of parsley, a few rings of onion, which have been fried till brown, an inch of celery, and five or six peppercorns in water. I do not know whether you noticed that this stock has been stewing by the side of the fire ever since we came into the kitchen; I have skimmed it every now and then, and covered it closely again."
"I noticed it," said Margaret. "I thought it would turn out to be for something which we wanted."
"It is for gravy. You see it is a rich deep brown colour, gained from the browned onion. We must strain this gravy, put a little salt with it, let it boil, then unhook the joint, pour a couple of table-spoonfuls of this gravy into the dish, put the rest into a gravy tureen, and serve at once. There will be plenty of gravy altogether, if we use that which is in the tureen and the dish as well. Besides, our joint has been well basted, and is not dry, so gravy will run from the meat into the dish."
"Can't we make gravy from the dripping-tin?"
"We should have had to do so if there had been no stock," said Mrs. Herbert. "In that case we should pour out the fat from the tin very gently and carefully till we come to the brown sediment at the bottom. We should mix with the sediment a breakfast-cupful of boiling water, and scrape, with the spoon, any little brown dried specks of gravy there might be. When we had obtained as much gravy as possible we should strain it into a saucepan and keep it hot till the meat was quite ready."
"I am sure father will enjoy this roast beef," said Margaret.
"I hope and think he will," said Mrs. Herbert. "Beef roasted in this way before the fire is most excellent. It is, however, not nearly so common as it once was, for with the stoves and kitcheners now in use, it is easier to bake, or, as it is called, to roast meat in the oven. I therefore wanted you to understand the best way of roasting meat, and you shall next learn how to roast it in the oven."
(To be continued.)