Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 23

THE GRAVY.

To a gravy of beef (good and strong) I opine

You’ll be right if you add half a pint of port wine:

Pour this through the Swan—yes, quite through the belly:

Then serve the whole up with some hot currant jelly.

N. B.—The Swan must not be skinned.