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Gravy for Patties

Take the bones, skin, and trimmings of the meat of which the patties are made, and put them into a jar with as much water as will cover them, a little pepper and salt, a bay-leaf, and a shallot, finely minced. Tie two or three folds of paper over the jar, and place it in a moderate oven for two hours. Strain the gravy, skim it carefully, let it boil, and it is ready to be put into the patties. If these are made of venison or hare, it is an improvement to dissolve a small quantity of red currant jelly in the gravy, and to add a little claret.