The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Gravy which gives Venison Flavor to Mutton.—Pick a stale wild fowl, cut it to pieces, after cleansing it, and simmer with as much unseasoned meat gravy as is necessary. Strain it and serve it in the dish with the mutton.
Gravy for fried chicken is made in the same may, only adding pinched parsley leaves, then pour over the chicken in a dish. It is very nice.
Gravy for Wild Fowl.—To i wineglass of port wine add a ta-blespoonful of walnut catsup, mushroom catsup, tomato catsup and lemon juice, i shallot or onion, a piece of lem'on peel and a blade of mace ; these should be scalded, strained and added to the pure gravy that comes from the fowl in roasting. The breast of the fowl should be scored in 3 or 4 places, and the gravy poured boiling hot over it before it is sent to the table.
Strong Fish Gravy.—After cleaning 2 or 3 fish, gut and wash them very clean, cut them into small pieces and put them into a sauce-pan; cover them with water and add a little crust of bread toasted brown, 2 blades of mace, some whole peppers, parsley, thyme and sage, apiece of lemon peel, 2 smelts chopped fine and a teaspoonful of rasped horseradish. Cover closely and simmer; add a bit of butter and flour and boil with the above.
Drown Gravy?—Lay over the bottom of a stew-pan as much lean veal as will cover it an inch thick, then cover the veal with thin slices of undressed gammon, 2 or 3 onions, 2- or 3 bay leaves or a sprig of sweet myrtle, some parsley, thyme, sage, mint, 2 or 3 blades of mace and 3 cloves; cover the stew-pan and set it over a slow fire, but when the juices come out, let the fire be a little quicker; when the meat is of a fine brown, fill the pan with good beef broth, boil and skim it, then simmer an hour and add a little water mixed with as much flour as will make it properly thick; boil it 1-2 an hour and strain it.
Caramel or Burned Sugar.—The utensils used can be of no service afterwards. Any old tin cup or ladle is good for this pur­pose. is better than brown sugar, having a finer flavor. Put 2 oz. sugar over a rather sharp fire; stir with a stick till it is black and begins to send forth a burning smell. Add a gill or so of cold water, stir and boil gently 4 or 5 minutes, take off, cool and bottle for use. It will keep for weeks, and may be used hot or cold.
Browning for Gravies, Soups, Etc.—Lump sugar dissolved, 2 1-2 lbs. ; solid oil, 1-2 lb.; heat in an iron vessel until quite brown, then add California port wine, 4 cupfuls ; Cape wine, 3 quarts; shal­lot, 6 oz. ; mixed spices, 4 oz ; black pepper, 3 oz.; salt, 3-4 lb. ; mace, 1 oz.; lemon juice, 1-2 pint; catsup, 1 quart. This can be kept in closely covered jars or bottles to be used when wanted.