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TO DRAW GOOD GRAVY.

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Cut some gravy beef into small pieces, put them in a jar, and set it
in a saucepan of cold water to boil gently for seven or eight hours,
adding, from time to time, more water as the original quantity boils
away. The gravy thus made will be the essence of the meat, and in
cases where nutriment is required in the smallest compass, will be
of great service. Soups are stronger when the meat is cut, and gravy
drawn before water is added.

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TRUFFLE SAUCE.

Peel and slice as many truffles as required, simmer them gently with
a little butter, when they are tender, add to them good white or brown
consommé, lemon juice, pepper, salt, nutmeg, and a very little white
wine.

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MUSHROOM SAUCE.

Take about a pint of fine young button mushrooms, let them stew gently
in a white veal gravy seasoned with salt, pepper, a blade of mace, and
if approved, the grated peel of half a lemon, it should be thickened