Which preposition to use with gravy
Chop the giblets; add to the gravy in which the duck was roasted, with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the juice of a lemon.
Take a pint of good gravy, a lobster or crab, which you can get, dress and put it into your gravy with a little butter, juice of lemon, shred lemon-peel, and a few shrimps if you have them; thicken it with a little flour, and put it into your bason, set the oysters on one side of the dish and this on the other; lay round the head boiled whitings, or any fried fish; pour over the head a little melted butter.
The gravy of all sorts of fish is a great addition to your sauce, if the fish be sweet.
GRAVY FOR ROAST MEAT.
Take your pigeons, season and stuff them with the same stuffing you did jugg'd pigeons, broil them either before a fire or in an oven; when they are enough take the gravy from them, and take off the fat, then put to the gravy two or three spoonfuls of water, a little boil'd parsley shred, and thicken your sauce.
Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up.
When the dish is full, take it away, baste the meat, and pour the gravy into the dish on which the joint is to be served.
There must be no salt upon the beef, only salt the gravy to your taste.
Take a few bread crumbs, and as much water as will wet them, then put in claret till they be red, and a little beat cinnamon, sweeten it to your taste, put a little gravy on the dish with your tongues, and the sweet sauce in two basons, set them on each side, so serve them up.
"This is my dear friend, Judge SWEENEY," continued the Ritualistic organist, languidly waving a spoon towards that gentleman, "who has a very good wife in the grave, and knows much more about women and gravy than I.
Make the gravy as for roast leg of mutton, and serve very hot.
Make a pint of brown gravy by recipe 436; cut nearly all the stalks away from the mushrooms and peel the tops; put them into a stewpan, with the gravy, and simmer them gently from 20 minutes to 1/2 hour.
BROWN GRAVY WITHOUT MEAT.
It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand.
Have ready the above quantity of gravy, to which add 1/2 glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses.
Pour in a good gravy after baking, which is done by removing the top ornament, and replacing it after the gravy is added.