gravy boat Caity Weaver, Gawker My week on the high seas with Paula Deen.
Make a sauce of drawn butter, with two hard-boiled eggs sliced, served in a gravy boat.
Cover with this sauce the broiled fish before sending to the table, or serve aside in a gravy boat.
Strain, and if you like wine in it, add half a glass; turn it into a gravy boat.
Some persons serve the pork, and the fat from it, in a gravy boat so it can be added as relished.
Let it boil up once, and strain it into a gravy boat, and serve with the meat.
Skim the fat off the gravy, and add a little flour, mixed with water; let it boil once, and serve it in a gravy boat.
Serve it either hot or cold; if hot send it to the table with a gravy boat full of Madeira sauce.
When you serve the head, have it accompanied with a gravy boat of melted butter and minced parsley.
Add boiling water to the liquor in the pan, shake it well about, and pour into a gravy boat.