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Updated: July 27, 2025
GRAVIES. A few general observations are necessary on the subject of soups and gravies. When there is any fear of gravy meat being spoiled before it be wanted, it should be well seasoned, and lightly fried, in order to its keeping a day or two longer; but the gravy is best when the juices are fresh. When soups or gravies are to be put by, let them be changed every day into fresh scalded pans.
And now the slaves hurried hither and thither, bearing costly dishes with elaborately dressed viands: dormice strewed with honey and poppy seeds; beccaficoes surrounded by yolks of eggs, seasoned with pepper and made to resemble peafowls' eggs in a nest whereon the stuffed bird was sitting; fish floating in rich gravies that spouted from the mouths of four tritons at the corners of the dish; crammed fowls, hares fitted with wings to resemble Pegasus, thrushes in pastry stuffed with raisins and nuts, oysters, scallops, snails on silver gridirons, boar stuffed with fieldfares, with baskets of figs and dates hanging from his tusks, sweetmeats, cold tarts with Spanish honey these and a hundred other dishes, strange or costly, followed each other in quick succession, and, all the while, the carvers flourished their knives in time with music, now of instruments, again of choruses of boys and girls.
For dinner, which should always be given in the middle of the day, an oyster-stew or clam broth, a lamb chop, or a very small piece of beefsteak or chicken; but with these there must be no gravies or dressings; a potato baked in the skin; raw tomatoes, if in season; apple sauce or cranberry; celery; junket, plain corn-starch, lemon jelly, plain cup-custard.
Pour over them five quarts of cold water; let it come slowly to the boiling-point, when skim, and draw to a spot where it will gently simmer for six hours. This stock as it is will be an excellent foundation for all kinds of clear soups or gravies, with the addition of salt, which must on no account be added for glaze.
The shank bones of mutton, so little esteemed in general, would be found to give richness to soups or gravies, if well soaked and brushed, before they are added to the boiling. They are also particularly nourishing for sick persons. Roast beef-bones, or shank bones of ham, make fine peas-soup; and should be boiled with the peas the day before the soup is to be eaten, that the fat may be taken off.
In France, it is cultivated for its roots, which are boiled and eaten with salads; but in England it is little noticed, except by the French cooks, who use it as an ingredient in their soups and gravies. It is propagated by planting its roots in the spring. RHAPONTIC RHUBARB. Rheum Rhaponticum.
Some people, who like thick gravies, shake in a little flour into the spider, before pouring in the boiling water. Bones from which roasting pieces have been cut, may be bought in the market for ten or twelve cents, from which a very rich soup may be made, besides skimming off fat for shortening.
Shoulder-piece, used for stews, soups, pot-roasts, mince-meat and hashes. Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies, soups, mince-pie meat, hashes, bologna sausages, etc. No. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek. The following is a classification of the qualities of meat, according to the several joints of beef, when cut up. First Class.
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