To the READE R. 
in 
and morels, then the reft of your beef, a good cruft: 
of bread toafted very brown and dry on both fides: 
you may add an old cock beat to pieces j cover it 
clofe, and let it ftaud over a flow fire two or three 
minutes, then pour on boiling water enough to fill 
the pan, cover it clofe, and let it ftew till it is as 
rich as you would have it, and then ftrain off all 
that fauce. Put all your ingredients together a- 
gain, fill thepan with boiling water, put in a frefti 
onion, a blade of mace, and a piece of carrot; co¬ 
ver it clofe, and let it ftew till it is as ftrongas you 
want it. This will be full as good as the effence of 
ham for all forts of fowls, or indeed moft made- 
difiies, mixed with a glafs of wine, and two or 
three fpoonfuls of catchup. When your firft gra¬ 
vy is cool, fldm off all the fat, and keep it for 
ufe.- Thisfalls farfort of the expence of a leg of 
veal and a ham, and anfwers every purpofe you want * 
If you go to market, the ingredients will not come 
to above half a crown, or for about eighteen-pence 
you may make as much good gravy as will ferve 
twenty people. 
Take twelve penny-worth of coarfe lean beef* 
which will be fix or feven pounds, cut it all to 
pieces, flour it well, take a quarter of a pound of 
good butter, put it into a little pot or large deep 
ftew-pan, and put in your beef: keep ftirring it* 
and when it begins to look a little brown, pour 
in a pint of boiling water; ftir it all together, put 
a 3 m 
