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The meat must be well basted, to keep it moist. When it does not supply dripping enough for this purpose, add some that has been saved on former occasions, and nicely prepared, which answers as well or better than butter. Meat should not be sprinkled with salt till nearly done, as it tends to draw out the gravy.
This results in keeping some of the natural flavoring within the meat itself and allowing less to go into the gravy. The flavor of veal can be very greatly improved in this way. The following old-fashioned dishes made with pork owe their savoriness chiefly to the flavor of browned fat or meat: SALT PORK WITH MILK GRAVY Cut salt or cured pork into thin slices.
Put these together into a saucepan, with three ounces of butter, a little pepper, salt, nutmeg, and tarragon; add the juice of a lemon, and half a pint of good brown gravy, and let the whole simmer, gently stirring it all the time; also slice six eggs boiled hard, then line a pie-dish with good short paste, and fill it with alternate layers of the slices of salmon, hard eggs, and fillets of anchovies, spreading between each layer the herb sauce, then cover the dish with the paste, and bake in a moderately heated oven.
The hash was made from all the left-over turkey where a dozen birds have been roasted the leavings will be plenty. To it was added the whole array of giblets, cooked the day before, and cut small while still warm. They made heaps of rich gravy to add to that in the turkey pots no real wedding ever contented itself with cooking solely on a range.
Line the sides of a buttered pudding dish with the crust; lay in the birds, then some of the potatoes, then birds and so on, until the dish is full. Pour over the gravy, put on the top crust, with a slit cut in the centre, and bake. The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the slit. Rockaway Beach.
To lie on deck when the sun shines, and swing up and down, while the waves run hither and thither and toss their white caps, is all well enough to lie in your narrow berth and roll from side to side all night long; to walk uphill to your state-room door, and, when you get there, find you have got to the bottom of the hill, and opening the door is like lifting up a trap-door in the floor; to deliberately start for some object, and, before you know it, to be flung against it like a bag of sand; to attempt to sit down on your sofa, and find you are sitting up; to slip and slide and grasp at everything within reach, and to meet everybody leaning and walking on a slant, as if a heavy wind were blowing, and the laws of gravitation were reversed; to lie in your berth, and hear all the dishes on the cabin-table go sousing off against the wall in a general smash; to sit at table holding your soup-plate with one hand, and watching for a chance to put your spoon in when it comes high tide on your side of the dish; to vigilantly watch, the lurch of the heavy dishes while holding your glass and your plate and your knife and fork, and not to notice it when Brown, who sits next you, gets the whole swash of the gravy from the roast-beef dish on his light-colored pantaloons, and see the look of dismay that only Brown can assume on such an occasion; to see Mrs.
"Bring me anything you like," he said to the waiter, but when the plates came he merely took one mouthful, and then sat, staring with unseeing eyes at a paper he had picked up, whilst the gravy grew cold and greasy. He was wondering what Lalage was doing, alone in that little hotel near the General Post Office.
If the fat is hot enough the fritters will puff out. Drain them quickly and serve very hot. Shred some red cabbage, to half a pound of it add two medium sized apples, minced finely without core or skin, a bit of fat bacon, season with pepper, salt, vinegar, which should be tarragon vinegar, and put it to simmer in some gravy or milk and water. It should cook for an hour over a gentle fire.
Believe me, Unger hasn't raised me to fifty a week for my fancy bookkeeping, and he knows it, and, what's more, he knows I know he knows it." "The fellers that are goin' to college next term have to register for the High School College Society, pop dollar dues." "Well, you aren't going to college, and that's where you and I save a hundred cents on the dollar. Little more gravy, mother."
Stew these till the gravy is quite drawn from the meat, strain it off, take out the beef, and pulp the other ingredients through a coarse sieve. Add the pulp to the soup, cut in two or three roots of celery, simmer in a clean saucepan till this is tender, season with pepper and salt, and serve it up with fried bread cut into it.
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