Then put it into the gravy soup, add the wine, and let it come to a boil.
Serve them up hot, with the gravy in the bottom of the dish.
Take the gravy that you poured from the meat, and skim off all the fat.
Having skimmed the gravy, mix some thin melted butter with it.
The gravy will be improved by stirring into it a glass of port wine.
Lay the meat and vegetables upon ...