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No. 26—BACON GRAVY.
Quantity for 6 Persons.
- ⅛ lb. of bacon
- 2 tbsps. of flour
- ¾ pt. bouillon
- ¼ onion
- Salt
- 6 pepper-corns
- 1 clove
- 1 bay-leaf
- 2 tbsps. of vinegar
- Sugar
Preparation: Cut the bacon into small cubes and fry to a nice yellow color, add the finely sliced onion and fry a little while, add the flour and bouillon and season with salt, pepper, cloves, bay-leaf, vinegar and sugar. Cook for 15 minutes and serve with potatoes in their jackets.
No. 27—HERB GRAVY.
Quantity for 6 Persons.
- 3 tbsps. of minced herbs
- 1 tbsp. of minced parsley
- 1 tsp. of minced onions
- 1 spray of thyme
- 6 pepper-corns
- 2 tbsps. of flour
- 1¼ pts. of bouillon
- ½ tsp. meat extract
- 1 tsp. lemon juice
- Salt to taste
- 2 tbsps. of butter
Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, the flour stirred in and browned; add the bouillon and meat extract and boil down to ½ the quantity, strain through a fine sieve, heat again and put in the herbs. Season with lemon juice and salt and stir in a small piece of butter.
No. 28— BROWN CHAMPIGNON SAUCE.
Quantity for 6 Persons.
- 1/12 lb. of butter
- 2 tbsps. of flour
- 1 tsp. of sliced onion
- 1 pt. of bouillon
- 1 tsp. of meat extract
- ½ cup champignon liquor
- ¼ cup of red wine or
- 4 tbsps. of Madeira
- 1 tbsp. lemon juice
- Salt to taste
- 1 pinch of sugar
- ½ pt. of champignons
Preparation: Brown the butter, stir in flour and onion and cook 1 minute, add the bouillon and champignon liquor, season with meat extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain the gravy, add the champignons, which may be quartered if they are too large, set aside to simmer gently. Now flavor with salt, sugar and lemon juice.