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Gravy, Essence of Ham For

A ham bone is always considered a valuable addition to the stock-pot, but it may be used to greater advantage by making of it an essence with which to flavour sauces and gravies. Cut from it very carefully all the little pieces of meat. Pound these in a mortar, and put them into a saucepan with the bone broken small, a dozen peppercorns, a bunch of thyme and parsley, and a pint and a half of good beef stock. Simmer gently by the side of the fire for a couple of hours, or until the flavour is thoroughly extracted. Put the liquid into a bottle, and set aside for use. Probable cost, about 3d., exclusive of the ham bone. Sufficient for a pint of essence.