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Beef, Gravy, to Keep in Store

Put four or five pounds of gravy beef, free from fat, into a stewpan with one pint of water, a carrot sliced, a good-sized onion, a head of celery, a thick slice of cooked ham, and a couple of cloves. Close the lid of the pan and let it stew until the water has nearly dried up, taking care that neither meat nor vegetables get burnt or even stick to the pan. Then add three quarts of boiling water. Remove the pan from the top of the fire, but put it near enough to keep the liquid from boiling too fast. When well boiled and reduced to two quarts, strain through a sieve, and when cold take off the fat. This gravy will serve for game or poultry, and will keep good several days. Probable cost of beef, 8d. per pound.