INGREDIENTS.A hare fresh-killed, 1 lb. of lean gravy-beef, a slice of ham, 1 carrot, 2 onions, a faggot of savoury herbs, 1/4 oz. of whole black pepper, a little browned flour, 1/4 pint of port wine, the crumb of two French rolls, salt and cayenne to taste, 3 quarts of water.

of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup.

The gravy game.

[U.S.], spider, terrine, toby, urceus. plate, platter, dish, trencher, calabash, porringer, potager, saucer, pan, crucible; glassware, tableware; vitrics. compote, gravy boat, creamer, sugar bowl, butter dish, mug, pitcher, punch bowl, chafing dish.

Take a neck of veal, cut it in joints, and flatten them with a bill; cut off the ends of the bones, and lard the thick part of the cutlets with four or five bits of bacon; season it with nutmeg, pepper and salt; strew over them a few bread crumbs, and sweet herbs shred fine; first dip the cutlets in egg to make the crumbs stick, then broil them before the fire, put to them a little brown gravy sauce, so serve it up.

This done, he places chairs enough for the party, distributing them equally on each side of the table, and opposite to each a napkin neatly folded, within it a piece of bread or small roll, and a knife on the right side of each plate, a fork on the left, and a carving-knife and fork at the top and bottom of the table, outside the others, with the rests opposite to them, and a gravy-spoon beside the knife.

Place on platter with the strained gravy pour over the chicken and serve.

Two of them was already under, and, honest, I couldn't have got the other one any more than you could have shot your kid that day he up-ended the gravy-dish in your lap.

Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve.

The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate.

Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat.

INGREDIENTS.1/4 lb. of vermicelli, 2 quarts of clear gravy stock, No. 169.

THE VEGETABLE PRESS.The accompanying cut represents this handy utensil, which is equally useful as a potato and vegetable masher; as a sauce, gruel, and gravy strainer; as a fruit press, and for many other purposes for which a colander or strainer is needed, while it economizes both time and labor.

One pint boiling water, 3 tablespoons grated walnut or walnut meat preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced tomatoes, a little "Nutter."