We are to use this by boiling about a
Pint of Water, and pouring it upon a piece of the Glue or Cake, of the
bigness of a small Walnut, and stirring it with a Spoon till the Cake
dissolves, which will make very strong good Broth. As for the Seasoning
Part, every one may add Pepper and Salt as they please, for there must be
nothing of that kind put among the Veal when we make the Glue, for any
thing of that sort would make it mouldy. Some of this sort of Cake-Gravey
has lately been sold, as I am inform'd, at some of the Taverns near
_Temple-Bar_, where, I suppose, it may now be had. As I have observ'd
above, that there is nothing of Seasoning in this Soup, so there may be
always added what we desire, either of Spices or Herbs, to make it savoury
to the Palate; but it must be noted, that all the Herbs that are used on
this occasion, must be boiled tender in plain Water, and that Water must be
used to pour upon the Cake Gravey instead of simple Water: so may a Dish of
good Soup be made without trouble, only allowing the Proportion of
Cake-Gravey answering to the abovesaid Direction. Or if Gravey be wanted
for Sauce, double the Quantity may be used that is prescribed for Broth or
Soup. I am inform'd by a Person of Honour, that upon this Foundation, there
has been made a Cake-Gravey of Beef, which for high Sauces and strong
Stomachs, is still of good use; and therefore I shall here give the Method
of it.
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