a very agreeable
variety of flavours.

GRAVY MADE WITHOUT MEAT FOR FOWLS.

439. INGREDIENTS.--The necks, feet, livers, and gizzards of the fowls, 1
slice of toasted bread, 1/2 onion, 1 faggot of savoury herbs, salt and
pepper to taste, 1/2 pint of water, thickening of butter and flour, 1
dessertspoonful of ketchup.

_Mode_.--Wash the feet of the fowls thoroughly clean, and cut them and
the neck into small pieces. Put these into a stewpan with the bread,
onion, herbs, seasoning, livers, and gizzards; pour the water over them
and simmer gently for 1 hour. Now take out the liver, pound it, and
strain the liquor to it. Add a thickening of butter and flour, and a
flavouring of mushroom ketchup; boil it up and serve.

_Time_.--1 hour. _Average cost_, 4d. per pint.

A CHEAP GRAVY FOR HASHES, &c.

440. INGREDIENTS.--Bones and trimmings of the cooked joint intended for
hashing, 1/4 teaspoonful of salt, 1/4 teaspoonful of whole pepper, 1/4
teaspoonful of whole allspice, a small faggot of savoury herbs, 1/2 head
of celery, 1 onion, 1 oz. of butter, thickening, sufficient boiling
water to cover the bones.

_Mode_.--Chop the bones in small pieces, and put them in a stewpan, with
the trimmings, salt, pepper, spice, herbs, and celery. Cover with
boiling water, and let the whole simmer gently for 1-1/2 or 2 hours.
Slice and fry the onion in the butter till it is of a pale brown, and
mix it gradually with the gravy made from the bones; boil for 1/4 hour,
and strain into a basin; now put it back into the stewpan; flavour with
walnut pickle or ketchup, pickled-onion liquor, or any store sauce that
may be preferred. Thicken with a little butter and flour, kneaded
together on a plate, and the gravy will be ready for use. After the
thickening is added, the gravy should just boil, to take off the rawness
of the flour.

_Time_.--2 hours, or rather more.

_Average cost_, 4d., exclusive of the bones and trimmings.

JUGGED GRAVY (Excellent).

441. INGREDIENTS.--2 lbs. of shin of beef, 1/4 lb. of lean ham, 1 onion
or a few shalots, 2 pints of water, salt and whole pepper to taste, 1
blade of mace, a faggot of savoury herbs, 1/2 a large carrot, 1/2 a
head of celery.

_Mode_.--Cut up the beef and ham into small pieces, and slice the
vegetables; take a jar, capable of holding two pints of water, and
arrange therein, in layers, the ham, meat, vegetables, and seasoning,
alternately, filling up with the above quantity of water;