one
half the quantity of these ingredients will be effected, as, with long
boiling, the flavour almost entirely passes away. The shank-bones of
mutton, previously well soaked, will be found a great assistance in
enriching gravies; a kidney or melt, beef skirt, trimmings of meat, &c.
&c., answer very well when only a small quantity is wanted, and, as we
have before observed, a good gravy need not necessarily be so very
expensive; for economically-prepared dishes are oftentimes found as
savoury and wholesome as dearer ones. The cook should also remember that
the fragrance of gravies should not be overpowered by too much spice, or
any strong essences, and that they should always be warmed in a _bain
marie_, after they are flavoured, or else in a jar or jug placed in a
saucepan full of boiling water. The remains of roast-meat gravy should
always be saved; as, when no meat is at hand, a very nice gravy in haste
may be made from it, and when added to hashes, ragouts, &c., is a great
improvement.

[Illustration: GRAVY-KETTLE.]

GRAVY-KETTLE.--This is a utensil which will not be found in
every kitchen; but it is a useful one where it is necessary to
keep gravies hot for the purpose of pouring over various dishes
as they are cooking. It is made of copper, and should,
consequently, be heated over the hot plate, if there be one, or
a charcoal stove. The price at which it can be purchased is set
down by Messrs. Slack at 14s.

GRAVY FOR ROAST MEAT.

433. INGREDIENTS.--Gravy, salt.

_Mode_.--Put a common dish with a small quantity of salt in it under the
meat, about a quarter of an hour before it is removed from the fire.
When the dish is full, take it away, baste the meat, and pour the gravy
into the dish on which the joint is to be served.

SAUCES AND GRAVIES IN THE MIDDLE AGES.--Neither poultry,
butcher's meat, nor roast game were eaten dry in the middle
ages, any more than fried fish is now. Different sauces, each
having its own peculiar flavour, were served with all these
dishes, and even with the various _parts_ of each animal.
Strange and grotesque sauces, as, for example, "eggs cooked on
the spit," "butter fried and roasted," were invented by the
cooks of those days; but these preparations had hardly any other
merit than that of being surprising and difficult to make.

A QUICKLY-MADE GRAVY.

434. INGREDIENTS.--1/2 lb. of shin of beef, 1/2 onion, 1/4 ca