loaf, 1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2
tablespoonfuls of cream or melted butter, 1 pint of water.
_Mode_.--Put the giblets, with the head, neck, legs, &c., into a
stewpan; add the onion, pepper, mace, salt, and rather more than 1 pint
of water. Let this simmer for an hour, when strain the liquor over the
bread, which should be previously grated or broken into small pieces.
Cover up the saucepan, and leave it for an hour by the side of the fire;
then beat the sauce up with a fork until no lumps remain, and the whole
is nice and smooth. Let it boil for 3 or 4 minutes; keep stirring it
until it is rather thick; when add 3 tablespoonfuls of good melted
butter or cream, and serve very hot.
_Time_.--2-1/4 hours. _Average cost_, 6d.
BROWNING FOR GRAVIES AND SAUCES.