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Gravy for Fowls, Cheap

Take two ounces of lean ham, cut it into dice, and fry them in a very little butter until brightly browned. Pour over them gradually half a pint of stock, and add six peppercorns, a bunch of parsley, a bay-leaf, and half a slice of bread, toasted brown and hard, but not burnt. Simmer gently for three-quarters of an hour, strain, add a pinch of salt, if necessary, and serve as hot as possible. Probable cost, 4d. (See GRAVY MADE WITHOUT MEAT FOR FOWLS.)