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Gravy, Beef, Clear

Cut two pounds of the shin of beef into small pieces, and fry these over a clear fire until lightly browned, but take care they do not burn. Pour over them a quart of boiling water, skim thoroughly, and simmer for half an hour. Then add a salt-spoonful of salt, a large onion, sliced and fried, a bunch of parsley and thyme, two cloves, and six or eight peppercorns. Simmer gently for two hours. Strain, and put it aside for use. Remove the fat from the top before heating it. Sufficient for a pint and a half of gravy. Probable cost, 1s.