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Gravy, Beef, for Poultry and Game

Cut one pound of coarse beef into small pieces, and put these into a saucepan with a salt-spoonful of salt, half a salt-spoonful of pepper, a shallot, and a pint of cold water. Simmer gently by the side of the fire for two hours and a half, then strain, add one table-spoonful of mushroom ketchup, and thicken with a teaspoonful of arrowroot mixed with a little cold water. Boil once more, and serve as hot as possible. Probable cost, 8d. Sufficient for one pint of gravy.