In cases of excessive acidity due to a hypersecretion of HCl the extractives of meat are contraindicated, hence all gravies and outside parts of roasted meat must be omitted or limited in the diet.
Cream gravies for vegetables may be delicately flavored with celery, by steeping a few bits of celery in the milk for a few minutes, and removing with a fork before adding the thickening.
The preparation of gravies and sauces is a very simple matter when governed by that accuracy of measurement and carefulness of detail which should be exercised in the preparation of all foods.
Bits of roast meat and roast gravies are especially serviceable material, since they are rich in the flavoring elements of meat.
Gravies are rich and greasy, everything is highly seasoned, very much like the life we lead.
Beef juice or so-called "platter gravy" from a roast is very nourishing and desirable, but many of the gravies that are thickened are harder to digest and too much is given.
Fats, except a little good butter, very fat meats, and thick greasy soups and gravies should be avoided.
It should be reduced to rags for gravies and soups, and invariably put on in cold water.
The oil-cake should be removed from the top of all gravies before they are used upon the table; for, be it understood, grease is not gravy.
There are several ways of varying the flavor of gravies and sauces.
The Farmers' Bulletin further adds: "Considering the large amount of discussion about the digestibility of fried food and of gravies made by heating flour in fat, a few words on the subject at this point may not be out of order.
The shank bones of mutton should be saved, and after soaking and bruising may be added to give richness to gravies and soups, and they are particularly nourishing for the sick.
Tarragon gives the flavor of French cookery, and in high gravies should be added only a short time before serving.
Gravies or soups put by, should be daily changed into fresh scalded pans.
Delicious gravies may be made by using stock instead of water.
Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made.
Use this vinegar for seasoning gravies and use the garlic, cut into tiny bits the size of a pinhead, for flavoring.
It may now be used for stock, soups, broths, gravies and sauces.
Long boiling is necessary to obtain the full flavour; and gravies and soups are best made the day before they are wanted.
Stone and earthen vessels should be provided for soups and gravies intended to be set by, as likewise plenty of common dishes, that the table-set may not be used for such purposes.
When soups and gravies are kept from day to day, in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar.
When soups or graviesare to be put by, let them be changed every day into fresh scalded pans.
This last method improves the flavour of all soups and gravies of the brown sort.
It gives a fulness on the palate to gravies and sauces at hardly any expense, and is often used to thicken melted butter instead of flour.
The sediment of gravies that have stood to be cold, should not be used in cooking.
Taragon gives the flavour of French cookery, and in high gravies it is a great improvement; but it should be added only a short time before serving.
If soups or gravies are too weak, do not cover them in boiling, that the watery particles may evaporate.
The partially browned flour may be used in soups and gravies afterwards.
A delicate cream color, so light that you would hardly know there was any color except by comparing it with flour that had not been in the oven, gives a delightfully meaty flavor to some gravies and sauces.
Hotels use meat in such large quantities that there is always more or less trimmings and bones of meat to add to fresh meats; that makes very strong stock, which they use in most all soups and gravies and other made dishes.
Gravies should be sent to the table very hot, and in helping one to gravy or melted butter, place it on a vacant side of the plate, not pour it over their meat, fish or fowl, that they may use only as much as they like.
In warm weather any gravies or soups that are left from the preceding day should be boiled up and poured into clean pans.
When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh-scalded pans or tureens, and placed in a cool cellar.
More directions respecting gravies may be found under the head, Directions for making various kinds of Gravies.
Herbs and spices are not to be added until the broth is used for gravies for particular dishes.
It is the sugar of the carrot and that of the onion, or of the garlic, that gives such a peculiar and delicious flavor to gravies and sauces, to beef a la mode, fricandeau, etc.
Their pungent taste comes from the volatile oil they contain, and which evaporates in cooking; it cannot be retained, but their sugar is retained, and gives such a good flavor to gravies and sauces.
Care should be taken that the lids fit tight and close, so that soups or gravies may not be suffered to waste by evaporation.
This is a utensil which will not be found in every kitchen; but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over various dishes as they are cooking.
Stone and earthenware vessels should be provided for soups and gravies not intended for immediate use, and, also, plenty of common dishes for the larder, that the table-set may not be used for such purposes.
BROWN ROUX, a French Thickening forGravies and Sauces.
When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar.
As a coloring for soups and gravies it is by no means as good as caramel or burned sugar.
Properly prepared and strained into a stone jar, it will keep a week, and is as useful in the making of hashes and gravies as in soup itself.
There are a few general principles underlying the making of all sauces or gravies whether the liquid used is water, milk, stock, tomato juice, or some combination of these.
ROUX, Brown, a French Thickening forGravies and Sauces.
When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, put into fresh-scalded pans or tureens, and placed in a cool larder.
The preparation and appearance of sauces and gravies are of the highest consequence, and in nothing does the talent and taste of the cook more display itself.
Hash gravy should be made by boiling the giblets and neck in a quart of water, which chop fine, then season and thicken; have both the gravies on the table in separate tureens.
Gravies should always be sent up in a covered boat: they keep hot longer; and it leaves it to the choice of the company to partake of them or not, Bonne Bouche for Goose, Duck, or roast Pork.
This preparation much resembles the “Indian arrow root,” and is a good substitute for it; it gives a fulness on the palate to gravies and sauces at hardly any expense, and by some is used to thicken melted butter instead of flour.
Many sauces and gravies are made from a fat, mixed with a starchy substance, the two mingled with a liquid.
By making tasty gravies and sauces many a dish which would otherwise be insipid can be rendered attractive.
The water in which vegetables have been boiled should be saved for stock for soups and gravies (except in the case of potatoes).
A tasty and meaty flavour can be at once given to soups or gravies by adding some vegetable meat-extract selected from one of the varieties already mentioned.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "gravies" in a variety of sentences. We hope that you will now be able to make sentences using this word.
