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Gravy, Beef, Plain

Cut some coarse pieces of beef into dice, strew a little salt over them, and put them in a closely-covered saucepan, by the side of a gentle fire, until the juice flows from the meat and glazes at the bottom of the pan. Pour in as much boiling stock or water as will cover the meat, and simmer gently for an hour and a half. Probable cost of beef, 8d. per pound. Sufficient, half a pound of beef for a pint of gravy.