rrot, 2 or
3 sprigs of parsley and savoury herbs, a piece of butter about the size
of a walnut; cayenne and mace to taste, 3/4 pint of water.

_Mode_.--Cut up the meat into very small pieces, slice the onion and
carrot, and put them into a small saucepan with the butter. Keep
stirring over a sharp fire until they have taken a little colour, when
add the water and the remaining ingredients. Simmer for 1/2 hour, skim
well, strain, and flavour, when it will be ready for use.

_Time_.--1/2 hour. _Average cost_, for this quantity, 5d.

A HUNDRED DIFFERENT DISHES.--Modern housewives know pretty well
how much care, and attention, and foresight are necessary in
order to serve well a little dinner for six or eight persons,--a
dinner which will give credit to the _menage_, and satisfaction
and pleasure to the guests. A quickly-made gravy, under some
circumstances that we have known occur, will be useful to many
housekeepers when they have not much time for preparation. But,
talking of speed, and time, and preparation, what a combination
of all these must have been necessary for the feast at the
wedding of Charles VI. of France. On that occasion, as Froissart
the chronicler tells us, the art of cooking, with its
innumerable paraphernalia of sauces, with gravy, pepper,
cinnamon, garlic, scallion, brains, gravy soups, milk _potage_,
and ragouts, had a signal triumph. The skilful _chef-de-cuisine_
of the royal household covered the great marble table of the
regal palace with no less than a hundred different dishes,
prepared in a hundred different ways.

A GOOD BEEF GRAVY FOR POULTRY, GAME, &c.

435. INGREDIENTS.--1/2 lb. of lean beef, 1/2 pint of cold water, 1
shalot or small onion, 1/2 a teaspoonful of salt, a little pepper, 1
tablespoonful of Harvey's sauce or mushroom ketchup, 1/2 a teaspoonful
of arrowroot.

_Mode_.--Cut up the beef into small pieces, and put it, with the water,
into a stewpan. Add the shalot and seasoning, and simmer gently for 3
hours, taking care that it does not boil fast. A short time before it is
required, take the arrowroot, and having mixed it with a little cold
water, pour it into the gravy, which keep stirring, adding the Harvey's
sauce, and just letting it boil. Strain off the gravy in a tureen, and
serve very hot.

_Time_.--3 hours. _Average cost_, 8d. per pint.

BROWN GRAVY.

436. INGREDIENTS.--2 oz. of butter, 2 large