Gravy may be made quite as good of the skirts of beef, and the kidney, as of any other meat, prepared in the same way.

An ox-kidney, or milt, makes good gravy, cut all to pieces, and prepared as other meat; and so will the shank end of mutton that has been dressed, if much be not wanted.

The shank-bones of mutton are a great improvement to the richness of gravy; but first soak them well, and scour them clean.

A Good Beef Gravy (For Poultry Or Game)

1/2 lb. lean beef, 1/2 pint cold water, 1 small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom catsup or sauce, 1/2 teaspoonful of arrowroot.

Cut the beef into small pieces and put it and the water into a stewpan. Add, the onion and seasoning, and simmer gently for three hours. A short time before it is required, mix the arrowroot with a little cold water, pour into the gravy while stirring, add the mushroom catsup and allow it just to come to a boil. Strain into a tureen and serve very hot.

Savory Gravy (Thick)

1 onion, butter, a tablespoonful of flour, 1/2 pint of broth or stock, pepper and salt, a small quantity of Worcestershire sauce.

Mince one onion fine, fry it in butter to a dark brown, and stir in a tablespoonful of flour. After one minute add 1/2 pint of broth or stock, pepper and salt, and a very small quantity of Worcester sauce.

Gravy for General Use

1 lb. of lean beef cut in small pieces and floured, put into a sauce pan with 12 cloves, 24 peppercorns, 6 blades of mace, some nutmeg, pepper, salt, and 1 1/2 pints of water.

Simmer gently for 2 hours, stirring frequently. Strain before using. Add a little of the browning for soups and gravies.

Plain Gravy

An onion, a little butter, 3/4 pint of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme.

Mince an onion finely, fry it in butter to a dark brown color, then add 3/4 of a pint of stock, pepper and salt to taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme and one of parsley. Let it boil five or ten minutes, put it by till wanted, and strain it before serving.

Gravy for a Fowl (when there is no meat to make it from)

The feet, liver, gizzards and neck of the fowl, a little browned bread, a slice of onion, a sprig of parsley and thyme, some pepper and salt, 1 teaspoonful of mushroom catsup, a little flour and butter.

Wash the feet nicely, and cut them and the neck small; simmer them with a little bread browned, a slice of onion, a sprig of parsley and thyme, some pepper and salt, and the liver and gizzards, in 1/4 pint water, till half wasted. Take out the liver, bruise it, and strain the liquor to it. Then thicken it with flour and butter, and add 1 teaspoonful of mushroom catsup.

Veal Gravy

Bones, any cold remnants of veal, 1 1/2 pints water, 1 onion, 1 saltspoonful minced lemon peel, a little salt, a blade of mace, a few drops of the juice of the lemon, butter and flour.

Place all the ingredients (excepting the lemon juice and flour) into a stewpan, and allow them to simmer for 1 hour. Strain into a basin. Add a thickening of butter and flour mixed with a little water, also the lemon juice. Give one boil and serve very hot. Flavor with tomato sauce or catsup.

Cheap Gravy for Fowls, Etc.

Boil the neck and feet of the fowl in 1/2 pint water with any slight seasonings of spices or herbs, or salt and pepper only; stew very slowly for 1 hour. Just before serving, take the gravy from the dripping-pan, drain off the fat, and strain the liquor from the neck to it; pass the gravy again through a strainer, add salt and pepper, heat it, and serve very hot.

Gravy for a Goose or Duck

Prepare in same way as for general use, with the addition of an onion and some sage.