Camping and woodcraft - Scoutmastercg.com

MEATS 303the same way except that it is stirred over a verjgentle fire until it is thoroughly baked but no\browned. It is used for white gravy on fish, etc.Gravy for Boiled Meat.— Some of the liquor inwhich the meat was cooked can be thickened bymelting a piece of butter the size of a small egg,mixing with it very smoothly a tablespoonful offlour, heating until lightly browned, adding themeat liquor and letting it boil up. Flavor to ta^tSJ^Vj.and serve separately from the meat.0;i^^Gravy for Roast Meat.— Use the drippings awabove, and thin with boiling water in which halfateaspoonf\iI of salt has been dissolved.Dripping is the fat that drops from meat whenroasting.Gravy from Extract of Beef. — When there is novenison in camp, it will not be long before the mencrave the taste of beef. Liebig's extract, or Bovril,or Steero, dissolved in boiling water and liberallysalted will make a good beef gravy by letting itboilup, then simmer, and thicken in one of the ways describedabove.Onion Gravy.— Rub up flour in water to a bat-€/; salt it. Chop some onion very fine and fry ita little in the meat juice. Pour the batter on this,and stir till the flour is done.Cream Gravy for Meat or Fish.—J4pint milk.1 tablespoonful butter.y2 tablespoonful flour.J^ tablespoonful salt.y^ tablespoonful pepper.Heat butter in frying-pan. Add flour, stirringuntil smooth and frothy. Draw pan back andgradually stir in the milk. Then return the pan tothe fire. Add salt and pepper. Stir until sauceboils. This must be used at once, and everybody'splate should be hot, of course.Sauces.— A camp cook nearly always lacks thesweet herbs, fresh parsley, mushrooms, capers,anchovies, shrimps, tarraapn, wine, and many other