Skin a dozen fine tomatos, set them on the fire in a little water
or gravy, beat them up with a little vinegar, lemon juice, cayenne
pepper, and salt; some persons like the yolk of an egg, well beaten
added. Strain or not, as may be preferred.

* * * * *

GRAVY FOR A FOWL, WHEN THERE IS NO STOCK TO MAKE IT WITH.

Take the feet, wash them, cut them small, also the neck and gizzard;
season them with pepper and salt, onion, and parsley, let them simmer
gently for some time, in about a breakfast-cup of water, then strain,
thicken with flour, and add a little browning, and if liked, a small
quantity of any store sauce at hand, and it will prove an excellent
sauce.

* * * * *

SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.

Have a bare knuckle of veal, and a calf's foot or cow heel; put it
into a stew-pan with a thick slice of smoked beef, a few herbs, a
blade of mace, two or three onions, a little lemon peel, pepper
and salt, and three or four pints of water (the French add a little
tarragon vinegar). When it boils skim it, and when cold, if not clear,
boil it a few minutes with the white and shell of an egg, and pass it
through a jelly bag, this jelly with the juice of two or three lemons,
and poured into a mould, in which are put the yolks of eggs boiled
hard, forms a pretty supper dish.