Garlic Flavoring For Gravies

Peel a few cloves of garlic, plunge them into a saucepan of boiling water, let them remain for five minutes, take out and put them in another pan containing boiling water, and boil for five minutes longer. Continue in this way until the cloves of garlic are quite tender; add a pinch of salt to the liquor, mix it in with gravy in equal proportions and it is ready for use.

Garlic Flavoring For A Salad (Chapon)

Cut from a loaf of bread a thin crust two inches long by one inch wide and sprinkle over a little salt. Rub a peeled clove of garlic over both sides of the crust, lay it at the bottom of the salad bowl, place the salad over and stir it about.

Chicken Gravy

Put into a stockpot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them; add flour and butter (previously browned to a light brown) to thicken it and then place the pot at the side of the stove and let it simmer. Stir well, and after the gravy has simmered for some time, skim and strain it, and it is then ready for use.

Colorings For Gravies

(1) Put a little burnt Spanish onion into a basin, pour some boiling water over it, and work it with a spoon. Put it into the gravy and boil up together. This gives to the gravy a decided flavor.

(2) Put an old iron spoon into the fire and make it hot. A little moist sugar dropped into the spoon gives a caramel that only requires to be mixed in the gravy to give the latter any tinge of brown desired.

(3) Baked raspings from bread will thicken and brown all kinds of gravies, but will not color to give satisfaction without thickening.

(4) A little flour baked until quite brown in a tin dish will color the gravy and may be always kept on hand ready for use, but is as objectionable as bread raspings for general use.

Fish Gravy

Put into a saucepan two pounds of any kind of fish flesh cut into pieces with half a gallon of water, and add a blade of mace, three cloves, a bunch of sweet herbs and a small quantity each of lemon peel and salt. Place the lid on the pan, set it on the fire and boil until the liquor is reduced to one-half its original quantity, then add a lump of butter and a tablespoonful of flour and stir well until the latter is quite smooth, or the flour and butter may be worked smooth in a saucepan and the gravy strained over. Boil for a few minutes, and the gravy is then ready for use.

Game Gravy For Mutton

Pluck and draw a very high woodcock or snipe, cut it in pieces together with its entrails (with the bag taken out), put in a saucepan with sufficient plain and unseasoned meat gravy to a little more than cover, and simmer gently for several hours, then strain and serve. This gravy if used for mutton that has been kept for some time will give it a strong venison flavor.

Gravy For Roasted Goose

When the goose is roasted or baked turn nearly all of the fat out of the pan, but do not pour away the brown part of the drippings. Put the pan over the fire, stir into it one piled tablespoonful of flour, and let the flour brown; then stir in a pint of boiling water, season the gravy with salt and pepper, boil for a moment, and serve.