5 the Art of Cookery , 
lit 
To make mutton or veal gravy. 
CUT and hack your veal well, fet it on the fire with water* 
fweet-herbs, mace, and pepper. Let it boil till it is as good 
you would have it, then ftrain it off. Your fine cooks always* 
if they can, chop a partridge or two, and put into gravies. 
To make a fir ongfijh-gravy. 
TAKE two or three eels, or any fifti you have, fkin or fcale 
them, and gut them and wa(h them from grit, cut them into 
little pieces, put them into a fauce-pan, cover them with water, 
a little cruft of bread toafted brown, a blade or two of mace^ 
and fome whole pepper, a few fweet-herbs, and a very little bit 
of lemon-peel. Let it boil till it is rich and good, then have 
ready a piece of butter, according to your gravy; if a pint, 
as big as a walnut. Melt it in the fauce-pan, then (hake in a 
little flour, and tofs it about till it is brown, and then ftrain in 
the gravy to it. Let it boil a few minutes, and it will be good, 
To make plum-porridge for Chrifimas . 
TAKE a leg and ftiin of beef, put them into eight gallons of 
water, and boil them till they are very tender, and when th$ 
broth is ftrong ftrain it out; wipe the pot and put in the broth 
again ; then nice fix penny loaves thin, cutoff the top and bot^ 
tom, put fome of the liquor to it, cover it up and let it ftand a 
quarter of an hour, boil it and ftrain it, and then put it into your 
pot. Let it boil a quarter of an hour, then put in five pounds of 
currants clean wafhed and picked ; let them boil a little, and 
put in five pounds of raifins of the fun, ftoned, and two pounds 
of prunes, and let them boil till they fwell; then put in three 
quarters of an ounce of mace, half an ounce of cloves, two nut¬ 
megs, all of them beat fine, and mix it with a little liquor cold, 
and put them in a very little while, and take off the pot; then 
piit in three pounds of fugar, a little fait, a quart of fack, a 
quart of claret, and the juice of two or three lemons. You may 
chicken with fago inftead of bread, if you pleafe; pour them 
into earthen pans, and keep them for ufe. You muft boil two 
pounds of prunes in a quart of water till they are tender, and 
ftrain them into the pot, when it is boiling. 
Tq 
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