Gravy Recipe

For roast meat, merely dissolve, after a little soaking, a tin of

Nelson's Extract of Meat in a pint of boiling water. For poultry or

game, fry two onions a light brown, mince a little carrot and turnip,

put in half a teaspoonful of herbs, tied in muslin, and boil until

tender, in a pint of water. Strain out the herbs, let the liquor boil

up, stir in the contents of a tin of Nelson's Extract of Meat, and if

the gravy is required to be slightly thickened, add a small teaspoonful

of potato-flour mixed smooth in cold water. For cutlets or other dishes

requiring sharp sauce, make exactly as above, and just before serving

add a little of any good piquant sauce, or pickles minced finely.

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