To extract gravy, the meat is cut into thin slices, or it is scored, and the fibres are bruised with a mallet. It is then usually seasoned, with pepper and salt, and exposed in a pan containing a small quantity of butter, or other fat, (or without any fat,) to the action of a gradual heat, just sufficient to brown the outer fibre strongly. The juices of the meat, which are thus during the frying process, copiously disengaged, are suffered to remain exposed to the action of heat till they have assumed the consistence of a thin cream, and a brown colour. A small portion of water is then added to re-dissolve the extracted mass, and after the whole has been suffered to simmer with the spices and roots for a short time, together with an additional quantity of water, the liquid is strained off through a sieve. If the gravy be intended for made dishes, it is customary to give it the consistence of cream, by means of _thickening paste_. (See p. 160.) The meat is capable of furnishing an additional quantity of gravy. It is therefore covered with water and suffered to simmer for about one hour, or till the fluid is reduced to one half its bulk. One pound and a quarter of lean beef, or one pound and a half of veal, will afford one pint of strong gravy. When broth, soups, or gravy, are preserved from day to day, in hot weather, they should be warmed up every day, and put into fresh scalded pans, this renders them less liable to spoil. SAUCES. “The fundamental principle of all, Is what ingenious cooks, the _relish_ call; For when the markets send in loads of food, They all are tasteless till that makes them good.” _Dr. King’s Art of Cookery._ Sauces are intended to heighten the taste and give a savoury flavour to a dish, flesh, fish, fowl, or vegetables. In England there is little variety in those kind of relishes, and it was observed by a foreigner, with a good deal of wit, and a great deal of truth, “that the English had a great variety of forms of religion and no variety in their sauces; whereas, in France they had uniformity in the former, and an infinite variety in the latter.”