made Plain and Eafy. ig 
or fauce-pan, and lay the meat on it. Lay in fome carrot, and 
cover it clofe for two or three minutes, then pour in a quart of 
boiling water, fome fpice, onion, .fweet herbs, and a little crufi: 
of bread toafted. Let it do over a flow fire, and thicken it with 
a little piece of butter rolled in flour. When the gravy is as 
good as you would have it, feafon it with fait, and then (train 
it off. You may omit the bacon, if you diflike it. 
To burn butter for thickening of fauce . 
SET your butter on the fire, and let it boil til! it is brown, 
then (hake in fome flour, and ftir it all the time it is on the 
fire till it is thick. Put it by, and keep it for ufe. A little 
piece is what the cooks ufe to thicken and brown their fauce ; 
but there are few ftomachs it agrees with, therefore feldom 
make ufe of it. 
To make gravy . 
IF you live in the country, where you cannot always have 
gravy-meat, when your meat comes from the butcher’s take a 
piece of beef, a piece of veal, and a piece of mutton : cut them 
into as fmall pieces as you can, and take a large deep fauce-pan 
with a cover, lay your beef at bottom, then your mutton, then a 
very little'piece of bacon, a flics or two of carrot, fome mace, 
cloves, whole pepper black and white, a large onion cut in fliees, 
a bundle of fweet herbs, and then lay in your veal. Cover it 
clofe over a flow fire for fix or fev'en minutes, (baking the fauce- 
pan now and then; then fhake fome flour in, and have ready 
fome boiling water ; pour it in till you cover fhe meat and fome- 
thing more. Cover it clofe, and let it flew till it is quite rich 
and good ; then feafon it to your tafte with fait, and then firain 
it off. This will do for moft things. 
To make gravy for foups , &c. 
TAKE a leg of beef, cut and hack it, put it into a large 
earthen pan ; put to it a bundle of fweet herbs, two onions 
ftuck with a few cloves, a blade or two of mace, a piece of 
carrot, a fpoonful of whole pepper black and white, and a quast 
of dale beer. Cover it with water, tie the pot down clofe with 
brown paper rubbed with butter, fend it to the oven, and let it 
be well baked. When it comes home, firain it through a coarfe 
fieve; lay the meat into a clean difli as you drain it, and keep it 
