New-York daily tribune., 1859-02-07

,, ,,.~,x.s,o,. and .AcslS I slu5s " ny Southern
sr,-,ieer- en- AFRAID anal jeopsiss tns mseresss
Of TIE Nrw.YoRg TeIBusE
Iu preparing graves fos reset nes", tne "'ssA
favor II toe meat stieb the gravy IL 10 acco"p@oy
must ee preserves much % poss'os; eh"s
..rinv he r. onred " fontd b the sal ss tnat ara
nv .,uo4, ,v.ry one roy. In steve ncssess and
bs.A.. greater heepse gwen to 9 cook; 10 these,
o,e favor mot 10, too cecid-dly prednmirsts OYER
., ,a,.r ingredients osed, bat toe vhoe nus. forn
.on.ttu very agree able to the taste. When oeef or
mutton j. 6rt pot rosst in stove rsDse-oven,
~aier ought 70 be pat in the pao when the meat is
reared al over (pot scorcbed bot quickly dred then
put in half pint of hot water, sDd shen toe taf
begins TO orip f,om the me.t, baste y tn tou hand
seven tines, and, lorg before ,hs mssth cnksd'
THE all ont Of the pan, sud enough vii sso ofi'
non the NEST bsste with .bout ten mlnues before
,ervirg sprinkle .itb fine salt and dredRe toe m'at
all over wih hon,; wren pjc.ly browDed di-o the
o.. at spd after skmmipg the fat from the fqnd
previously turned opt pour il into the pan where 'ne
neat wss ro.stsd II se soo let u oo'I on toe Top
of the stove or rapge snd # bot thick eoough, STIR
little 6our and w4tlr together, very h'ue, ao1
pour il into the boiling pan, and let II ooh
so,in. IL the meat has been well roasted and
carefully .iieoded 10, nice gravy toe
the re.ot but # eoorcbe3 tbIos sw.y-oethiDg Gao
be done with IL, Wb.n piece of neat u boog't =;
treuark.t after weighing il, the butcher generally
trims il Of this tnat be tIGls of ought 70 De q
fouDd.tiO Of the gravy, and the boyer can c1in H.
There bits put into put Of cold ~a'er tsre' o-ins
viped 81, aul With mt salt and made % boil so~y,
will make sufficient stock for the gayy, Beef an'
mutton gravy ought 10 be dark, and hite o'o"hen
f"ur four roasted Nth bit # butter, s'n'Te IL t
very DARK wi give it tae desired bne. Poultry gravy
il Ut sde iron tue gbe's, tie pecs, heart hvsf aod
y,zza,o in,s,y carefully cle.n the feet sod boil q en-
With n zee. bu, THE ~ too ncb trouble r cooks
washed sd Sc, II boil 10 sbont pint Of water tbis,
~tb the provy u the roasting pan, makes nice
gr,yy. tb,csened WITH the liver sift-d and mixed
with haf its mes.nte IN -four. II is best to put
the eizzard teart aud eek plate by themselves,
for many dislike the taste Of them in gravy. Toe
foundation Of ali good graves s the st"cE, and that IL
made from the bifs cn, off IN trimming the meat Tor
roasiing The broken b)res Of cIld roast meat boil
ed sev.rsl hours n water, form good stock. Blt
the Am. ricsn bouse~i'es idea Of tdiness and
clearing up preciuces the possibility of messing
sfter ues hours" az he would term it. and besides
uD'ess the family were large and BAD much company
"wlat ore would this boiling Of boues be 7 it might
spoil before she had beef to roast ag ain, and the
"ocg or ca, might need the bones most" I" 1t might
"be good notop but she could not fuss over it, and
cher folks were ssts6ed vito the say she cooked
and bes des, che spent as mpcb tine upon the cook
"ipg now az sbe cooId spare from her work"
Gravy ought never to be put over meat that has
TO be carved at the table by tue master or mistress
6ue joint Of meat iicely roasted loees is beauty If
'deug.d with gravy, and turkey or TO Wis lose the
crisp, delicate iook b-o giog to them when treated
a. improperly Tbs pouring gravy over roast NESTS is
device Of igDorsn Ia the preparations for graves
avoid excess OF sessoning of tbikeong aud Of fat,
and be suIs th,t the mxiure is thoroughly mixed and
blended together 40 toat the moment boiling ceases
each constitueDt does 10 ts original condi-
ton A teaspoonful of aour mixed with half gill OF
water wil be sufficient to thckeu pint Of gravy II
is difficult to give precise rule, for flour varies In its
thicbeuirg qusltes greatly; yet il is easter TO add
m,Ie without ipjorng the gravy than to restore it,
after has be, thick to the proper conn'ten
cy ALI gravi-s for roasted meats should be strained
before beng served and sD cooks or those who lay
claim to that preteDsioD, should learn th, although
d,ubug of gravy may bide neglect of mea. while
rosstt e. there Dotbrg to hide bad gravy, aud no
met, pson or asseron in the matter do away the
evidence afforded by ones senses.
Next will come vegetables and butter. II. Il.