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Gravy, English, Brown

Cut six ounces of lean ham into square pieces, and fry a nice brown. When done, remove them from the frying-pan into a stewpan. Then fry two pounds of neck or shin of beef, lightly floured, also a middle-sized onion, or two or three shallots. Place them all together in the stewpan with the ham, and cover with about two pints of stock; skim as the liquid boils, and add salt, a few cloves, peppercorns, a blade of mace, a small bunch of herbs, a carrot, and a head of celery. Let all boil till reduced in quantity to one-half; then strain, and when quite cold, take off the fat. When required, heat the gravy again, and flavour with the sauce best adapted to the dish for which it is intended. If the gravy be properly boiled, it will be thick enough. Half this quantity is sufficient at a time, and careful housekeepers would reduce the quantity of meat. Time, from three to four hours. Probable cost of beef, about 8d. per pound. Sufficient for one pint of gravy.