17 
To the READE ft. 
in a large onion, a bundle of Tweet-herbs, two or 
three blades of mace, five or fix cloves, a fpoon- 
ful of whole pepper, a cruft of bread toafted, and 
a piece of carrot > then pour in four or five quarts 
of water, ftir all together, cover clofe, and let it 
flew till it is as rich as you would have it; when 
enough, (train it off, mix it with two or three 
fpoonfuls of catchup, and half a pint of white 
wine ; then put all the ingredients together again, 
and put in two quarts of boiling water, cover it 
clofe, and let it boil till there is about a pint j 
(train it off well, add it to the fir ft, and give it a 
boil together. This will make a great deal of 
rich good gravy. 
You may leave out the wine, according to what 
iife you want it for •, fo that really one might have a 
genteel entertainment, for the price the fame of one 
dif comes to: but if gentlemen will have French 
cooks, they mufi pay for French tricks. 
A Frenchman in his own country will drefs a 
fine dinner of twenty dijhes , and all genteel and pret¬ 
ty, for the expence he will put an Englifh lord to for 
drejjing one dijh. But then there is the little petty 
profit. I have heard of a cook that ufedfix pounds of 
butter to fry twelve eggs ; when every body knows 
{that underjiands cooking) that ha’f a pound isfull 
enough, or more than need be ufied; but then it 
would not be French. So much is the blindfolly af 
