These must be eaten cold; they are excellent for a Country
Breakfast, especially, if they are warm of the Spice, and if they are well
done, the very Bones will dissolve.
To draw _Gravey_ for a private _Family._ From the same.
Take some fleshy part of Beef, without Fat, and cut it in pieces about the
bigness of Pidgeons Eggs; then flour it well, and put it in a Sauce-Pan,
with a little fresh Lard, or a little Butter, a little Onion sliced, some
Powder of sweet Marjoram, and a little Pepper. Cover all close, and stir it
now and then till the Gravey is come out enough, and then pour on it some
Water, when the Gravey is brown, and stir all together, and let them boil
some time; then strain it off, adding a little Lemon-Juice.
Another _Gravey,_ for a private Family, where there is not an opportunity
of getting _Beef_ to make it of.
Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set
it over the Fire till the Butter melts; then drudge in some Flour, and stir
it well, till the Froth sinks down, and then it will be brown; you must
then have ready prepared the following Mixture to throw in, _viz._ some
good old Beer, and as much Water, an Onion cut small, some Pepper and Salt,
a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if
you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then
let them all simmer together a little while, and it will produce a thick
good Gravey.
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