Modern cookery for private families by Eliza Acton

GRAVIES. Page Introductory remarks 94 Jewish smoked Beef (_extremely 95 useful for giving flavour to Soups and Gravies_) To heighten the colour and 96 flavour of Gravies Baron Liebeg’s Beef Gravy 96 (_most excellent for Hashes, Minces, and other dishes made of cold meat_) Shin of Beef Stock for Gravies 97 Rich pale Veal Gravy or 97 _Consommé_ Rich deep coloured Veal Gravy 98 Good Beef or Veal Gravy 99 (_English receipt_) A rich English brown Gravy 99 Plain Gravy for Venison 100 A rich Gravy for Venison 100 Sweet Sauce, or Gravy for 100 Venison _Espagnole_, Spanish Sauce (_a 100 highly flavoured Gravy_) _Espagnole_ with Wine 100 _Jus des Rognons_, or Kidney 101 Gravy Gravy in haste 101 Cheap Gravy for a Roast Fowl 101 Another cheap Gravy for a Fowl 102 Gravy or Sauce for a Goose 102 Orange Gravy for Wild Fowl 102 Meat Jellies for Pies and 103 Sauces A cheaper Meat Jelly 103 Glaze 104 _Aspic_, or clear savoury 104 Jelly