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Gravy for Hashes

Take the bones and trimmings of the joint from which the hash is to be made, put all into a saucepan, first breaking the bones into small pieces, and cover with some cold water. Put half a tea-spoonful of bruised celery-seed, tied in muslin, or two or three of the outside sticks of celery, which should always be kept for flavouring purposes, six peppercorns, four berries of allspice, two sprigs of parsley, one of marjoram, and one of thyme, with a pint and a half of water. Simmer gently for half an hour, then strain. Cut a small onion into slices, and fry it till lightly browned in a piece of butter the size of a walnut. Mix in, very smoothly, a table-spoonful of flour, and add gradually the strained gravy. Boil all for twenty minutes, strain once more, add half a tea-spoonful of salt, and any flavouring that may be preferred, such as ketchup, finely-minced pickles, capers, or a wine-glassful of ale or wine. When quite hot, the gravy is ready for the meat, which should only be in the pan long enough to heat through, and should on no account whatever be allowed to boil. Probable cost, 4d., exclusive of the cold meat. Sufficient for six persons.