as that used for soups (_see_ Nos. 104, 105, 106, and 107); and, by the
employment of these, with, perhaps, an additional slice of ham, a little
spice, a few herbs, and a slight flavouring from some cold sauce or
ketchup, very nice gravies may be made for a very small expenditure. A
milt (either of a bullock or sheep), the shank-end of mutton that has
already been dressed, and the necks and feet of poultry, may all be
advantageously used for gravy, where much is not required. It may, then,
be established as a rule, that there exists no necessity for good
gravies to be expensive, and that there is no occasion, as many would
have the world believe, to buy ever so many pounds of fresh meat, in
order to furnish an ever so little quantity of gravy.