Give it a boil up, and send it to table in a gravy-boat.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
A curious piece of polished, crooked mahogany was seen lying between soup tureens and gravy boats.
"Adopting An Abandoned Farm" by Kate Sanborn
Place a small piece of canned red pepper on each rose and serve gravy in boat.
"The Story of Crisco" by Marion Harris Neil
Make a sauce of drawn butter, with two hard-boiled eggs sliced, served in a gravy boat.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
Reduce the gravy by rapid boiling, thicken with butter and flour cooked together, and serve in a gravy-boat.
"How to Cook Fish" by Olive Green
Cook three minutes, and serve in the gravy boat.
"Dishes & Beverages of the Old South" by Martha McCulloch Williams
This gravy should be brought to table in a sauce-boat; preserve the intrinsic gravy which flows from the meat in the Argyll.
"The Cook's Oracle; and Housekeeper's Manual" by William Kitchiner
Pour a good gravy over them, and serve with shalot sauce in a boat.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Serve remaining gravy in a sauce-boat.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
When done serve it with a gravy-boat full of mint sauce.
"The Cooking Manual of Practical Directions for Economical Every-Day Cookery" by Juliet Corson
The meat gravy should be served in a gravy boat.
"Home Pork Making" by A. W. Fulton
Serve it up with its gravy, and have some onion sauce in a boat.
"Domestic French Cookery, 4th ed." by Sulpice Barué
Having skimmed the gravy in the dripping-pan, add it to the gravy that has been made of the giblets, and send it to table in a sauce-boat.
"Miss Leslie's New Cookery Book" by Eliza Leslie
Serve up with the venison warm currant jelly in a boat, and some good gravy with a little red port in it in another sauce boat.
"The Art of Cookery" by John Mollard