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The one was almost within their grasp; the other floated in the nebulous atmosphere of a different sphere. In the staff-room at lunch-time the staff grew restless and critical. The hot joints no longer appealed to their appetites, the watery vegetables and heavy puddings became things abhorred. They thought of cool salads and compotes on ice, and hated the sight of the greasy brown gravy.
To stew PIGEONS. Take your pigeons, season and stuff them, flat the breast-bone, and truss them up as you would do for baking, dredge them over with a little flour, and fry them in butter, turning them round till all sides be brown, then put them into a stew-pan with as much brown gravy as will cover them, and let them stew whilst your pigeons be enough; then take part of the gravy, an anchovy shred, a little catchup, a small onion, or a shalot, and a little juice of lemon for sauce, pour it over your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
Chop fine a large onion, four bay leaves, and a little parsley, add to these half an ounce of ground ginger, a tea-spoonful of salt, a blade of mace, a little ground allspice, some lemon sliced, and some of the peel grated; rub all these ingredients well into the meat, then place it into a stew-pan with three parts of a cup of vinegar, a calf's-foot cut in small pieces and a pint of water, stew gently till tender, when the fat must be carefully skimmed off the gravy, which must be strained and poured over the meat.
Make forcemeat of the flesh, with an anchovy, a little parsley, lemon peel, salt, pepper, and crumbs, and four ounces of butter warmed. Lay it at the bottom of the dish: then take the flesh of soles, small cod, or dressed turbot, and rub it with salt and pepper. Lay this on the forcemeat, pour on the gravy, and bake it. If cod or soles are used, the skin and fins must be taken off.
I tuk off me pork, and comminced me breakfast, when sez she to me, sez she, 'Ye don't ate it widout gravy, do ye? 'Gravy, is it? sez I. 'Nobody iver heard of gravy here, sez I. 'Thin it's toime, sez she, an' she poured off the fat, an' crumbled a bit of cracker in the pan, an' put in some wather, an' whin I thought the ould thing 'ud blow up for the shteam it made, she poured the gravy on me plate yes, she did."
Beef kidney, or milt, cut into small pieces, will answer the purpose very well; and so will the shank end of mutton that has been dressed, if much be wanted. The shank bones of mutton, if well soaked and cleaned, are a great improvement to the richness of the gravy.
"We really don't need you a mite," Peggy assured, with a laugh. "But I'd hate to disappoint such industry. Come here and stir this milk gravy so it won't burn." Amy moved to her post of duty without any unbecoming alacrity. "I'm not industrious," she retorted. "And I don't want to be. I intend to work when you girls make me and that's all. This is my vacation and I'm going to use it recuperating."
Or if you spilled the gravy. Aunt Bella's face was much pinker and richer and more important than Mamma's face. She thought she wouldn't have minded quite so much if Aunt Bella had been white and brown and pretty, like Mamma. There she had spilled the gravy. Little knots came in Aunt Bella's pink forehead.
A pint of gravy is about enough for two chickens; I should think a piece of butter about as big as a walnut, and a table-spoonful of flour, would be enough for the gravy. The herbs should, of course, be pounded and sifted. Some, who love onions, slice two or three, and brown them with the chicken. Some slice a half lemon, and stew with the chicken. Some add tomatoes catsup.
Send the fowls to the table with the gravy in a boat. Cranberry sauce should accompany them, or any tart sauce. Clean, wash and stuff, as for roasting. Baste a floured cloth around each and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once and prevents the escape of the juice.
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