a stewpan, with an onion or two, sliced, and a little
carrot; cover it close, set it over a gentle fire, and pour off the
gravy as it draws from it. Then let the meat brown; keep turning it to
prevent its burning, pour over some boiling water, and add a few cloves,
peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer
it, and strain it with the gravy that was drawn from the meat, some
salt, and a spoonful of ketchup.

_Beef Gravy, to keep for use._

Cover a piece of six or eight pounds with water; boil it for twenty
minutes or half an hour: then take out the meat, beat it thoroughly, and
cut it in pieces, to let out the gravy. Put it again into the water,
with a bunch of sweet-herbs, an onion stuck with cloves, a little salt,
and some whole pepper. Let it stew, but not boil, till the meat is quite
consumed; pass it through a sieve, and let it stand in a cool place. It
will keep for a week, if the weather is not very hot. If you want to use
this for a hash of brown meat, put a little butter in your frying-pan,
shake in a little flour as it boils, and add a glass of claret: if for a
white sauce to fowls or veal, melt the butter in the gravy, with a glass
of white wine, two spoonfuls of cream, and the yolks of four or six
eggs, according to the quantity of sauce required.

_Brown Gravy._

Put a piece of butter, about the size of a hen's egg, into a saucepan;
when it is melted, shake in a little flour, and let it brown; then by
degrees stir in the following ingredients: half a pint of small beer,
the same quantity of water, an onion, a piece of lemon-peel cut small,
three cloves, a blade of mace, some whole pepper, a spoonful of
mushroom-pickle, the same quantity of ketchup, and an anchovy. Let the
whole boil together a quarter of an hour; strain it off, and it will be
a good sauce.

_Another._

Take the glaze that remains at the bottom of the pot after you have
stewed any thing a la braise, provided it be not tainted game; skim it,
and strain it through a sieve; then put in a bit of butter about the
size of a walnut, mixed with flour; thicken it over the fire, and add
the juice of a lemon, and a little salt and cayenne pepper.

_Green Sauce for Green Geese, or Ducklings._

Half a pint of the juice of sorrel, with a little grated nutmeg, some
bread crumb, and a little white wine; boil it a quarter of an hour, and
sweeten with sugar, adding scalded gooseberries and a piece of butter.

_A