shalots, a little flour, a bunch of savoury herbs, 2 blades of mace, 2
or 3 cloves, 4 whole allspice, 1/4 teaspoonful of whole pepper, 1 slice
of lean ham or bacon, 1/2 a head of celery (when at hand), 2 pints of
boiling water; salt and cayenne to taste.
_Mode_.--Cut the beef into thin slices, as also the onions, dredge them
with flour, and fry of a pale brown, but do not allow them to get black;
pour in the boiling water, let it boil up; and skim. Add the remaining
ingredients, and simmer the whole very gently for 2 hours, or until all
the juices are extracted from the meat; put it by to get cold, when take
off all the fat. This gravy may be flavoured with ketchup, store sauces,
wine, or, in fact, anything that may give additional and suitable relish
to the dish it is intended for.
_Time_.--Rather more than 2 hours.
_Average cost_, 8d. per pint.
[Illustration: PIMENTO.]
ALLSPICE.--This is the popular name given to pimento, or Jamaica
pepper, known to naturalists as _Eugenia pimenta_, and belonging
to the order of Myrtaceae. It is the berry of a fine tree in the
West Indies and South America, which attains a height of from
fifteen to twenty feet: the berries are not allowed to ripen,
but, being gathered green, are then dried in the sun, and then
become black. It is an inexpensive spice, and is considered more
mild and innocent than most other spices; consequently, it is
much used for domestic purposes, combining a very agreeable
variety of flavours.
GRAVY MADE WITHOUT MEAT FOR FOWLS.