tie down the
jar, or put a plate over the top, so that the steam may not escape;
place it in the oven, and let it remain there from 6 to 8 hours; should,
however, the oven be very hot, less time will be required. When
sufficiently cooked, strain the gravy, and when cold, remove the fat. It
may be flavoured with ketchup, wines, or any other store sauce that may
be preferred.

It is a good plan to put the jar in a cool oven over-night, to draw the
gravy; and then it will not require so long baking the following day.

_Time_.--From 6 to 8 hours, according to the oven.

_Average cost_, 7d. per pint.

[Illustration: CELERY.]

CELERY.--As in the above recipe, the roots of celery are
principally used in England for flavouring soups, sauces, and
gravies, and for serving with cheese at the termination of a
dinner, and as an ingredient for salad. In Italy, however, the
green leaves and stems are also employed for stews and soups,
and the seeds are also more frequently made use of on the
continent than in our own islands. In Germany, celery is very
highly esteemed; and it is there boiled and served up as a dish
by itself, as well as used in the composition of mixed dishes.
We ourselves think that this mild aromatic plant might oftener
be cooked than it is; for there are very few nicer vegetable
preparations brought to table than a well-dressed plate of
stewed celery.

VEAL GRAVY FOR WHITE SAUCES, FRICASSEES, &c.

442. INGREDIENTS.--2 slices of nicely flavoured lean ham, any poultry
trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including
parsley, a few green onions (or 1 large onion may be substituted for
these), a few mushrooms, when obtainable; 1 blade of mace, salt to
taste, 3 pints of water.

_Mode_.--Cut up the ham and veal into small square pieces, put these in
a stewpan, moistening them with a small quantity of water; place them
over the fire to draw down. When the bottom of the stewpan becomes
covered with a white glaze, fill up with water in the above proportion;
add the remaining ingredients, stew very slowly for 3 or 4 hours, and do
not forget to skim well the moment it boils. Put it by, and, when cold,
take off all the fat. This may be used for Bechamel, sauce tournee, and
many other white sauces.

_Time_.--3 or 4 hours. _Average cost_, 9d. per pint.

CHEAP GRAVY FOR MINCED VEAL.

443. INGREDIENTS.--Bones and trimmings of cold roast or bo