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Gravy for Game Pie

Break the carcases of the birds and put them in a stewpan with the trimmings of the veal and bacon used in the pie, an onion stuck with two cloves, a carrot, sliced, four peppercorns, a few sticks of celery, a bunch of herbs, half a pint of water, and a wine-glassful of Madeira. Set this over a moderate fire, and shake the pan several times; let the liquor reduce to barely half the quantity, but be careful it does not burn. Add a pint and a half of light stock, bring up to boiling point, skim, remove to the side of the fire, and simmer for two hours. Strain the gravy, rinse and wipe the stewpan, and return the liquor to it. Dissolve in it a very little gelatine (about one-eighth of an ounce), and when dissolved pass the gravy through a tamis, put it in a basin and let it cool. When the pie is ready and nearly cold, pour the gravy (only just tepid) into it through a funnel, and put away to set.