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.

In thickening this gravy, melt 3 oz. of butter in a stewpan, add 2 oz. of flour, and stir till of a light-brown colour; when cold, add it to the strained gravy, and boil it up quickly.

Boil the beef, or veal, and the mutton, gently in water that will cover them, till the gravy is very strong, and the meat very tender; then strain off the gravy, and set it on the fire with the specified quantities of vermicelli, mace, and cloves, to 2 quarts.

Boil the peas, and rub them through a sieve; add the gravy, and then stew by themselves the celery, onions, lettuce, and asparagus, with the water.

Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve.

When done, remove the tape, lay it into a deep dish, which keep hot; strain and skim the gravy, thicken it with butter and flour, add a glass of port wine and any flavouring to make the gravy rich and palatable; let it boil up, pour over the meat, and serve.

But tell me truly, what hast thou in thy pouches?" "Why," quoth the Beggar, peeping into the mouths of his bags, "I find here a goodly piece of pigeon pie, wrapped in a cabbage leaf to hold the gravy.

Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with butter and flour.

Let it remain in this pickle for 24 hours, then roast and baste it frequently with the vinegar, &c.; glaze it, serve under it a good brown gravy, or sauce piquante, and send it to table very hot.

Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1-1/4 hour, or rather longer.

Cut the beef into very small dice; put it into a stewpan with the butter, clove, onion, and salt; stir the meat round over the fire for a few minutes, until it produces a thin gravy; then add the water, and let it simmer gently from 1/2 to 3/4 hour, skimming off every particle of fat.

Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers. Time.2 hours.

In making the gravy, the flavour should not overpower that of the omelet, and should be thickened with arrowroot or rice flour.

Cut off the best end of a neck of mutton into chops, flour and partly fry them, then lay them in a stewpan with carrots, sliced turnips cut in small round balls, some button onions, and cover with water; skim frequently, season with pepper and salt to taste, color the gravy with a little browning and a spoonful of mushroom powder.

The renowned king Arthur is generally looked upon as the first who ever sat down to a whole roasted ox, which was certainly the best way to preserve the gravy; and it is farther added, that he and his knights sat about it at his round table, and usually consumed it to the very bones before they would enter upon any debate of moment.

Take your eels, case, clean and skewer them round, put them into a stew-pan with a little good gravy, a little claret to redden the gravy, a blade or two of mace, an anchovy, and a little lemon-peel; when they are enough thicken them with a little flour and butter.

A more extravagant method is by scooping a hole in the middle, and cutting circular slices round, on the principle of keeping the meat moist and retaining the gravy.

There must be no salt upon the beef, only salt the gravy to your taste.

The rich man thus secured the gravy which the poor man, who relied on a paper wrapper for his pease pudding, had to give away.

Time.1-1/2 hour to simmer the gravy.

The cripple followed her example, slobbering the gravy noisily; some of it ran down his chin.

There was a very nice gentlemanly chap sitting opposite 'im, and the way he begged Sam's pardon for splashing gravy over 'im made Sam take a liking to him at once.

she said, stirring the gravy in the pan.

And Lord, 'twas a pleasure to see these poor folks' joyhow they spread their hands out to the flames; how they cockered up the fire here and there to brown their ox equally, with all hands now and then to turn him on the spit; how they would set their bread to catch the dropping gravy; and how they would lift their noses to catch the savoury whiffs that came from the roasting beef.

In Eastern countries, the bread is generally made in the form of a large thin cake, which is torn and folded up, almost like a sheet of paper; it can then be used (as knives and forks are not employed by the Orientals) for the purpose of rolling together a mouthful of meat, or supping up gravy and vegetables, at the meals.