slice of toasted bread, 1/2 onion, 1 faggot of savoury herbs, salt and
pepper to taste, 1/2 pint of water, thickening of butter and flour, 1
dessertspoonful of ketchup.
_Mode_.--Wash the feet of the fowls thoroughly clean, and cut them and
the neck into small pieces. Put these into a stewpan with the bread,
onion, herbs, seasoning, livers, and gizzards; pour the water over them
and simmer gently for 1 hour. Now take out the liver, pound it, and
strain the liquor to it. Add a thickening of butter and flour, and a
flavouring of mushroom ketchup; boil it up and serve.
_Time_.--1 hour. _Average cost_, 4d. per pint.
A CHEAP GRAVY FOR HASHES, &c.