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Gravy for Rissoles

Take the skin, trimmings, and bones of the meat from which the rissoles have been made. Divide them into small pieces, and put them into a saucepan with a minced onion and a piece of butter the size of a walnut. Turn them about over a quick fire till they are lightly browned, then add a pint of boiling water, a blade of mace, a bunch of parsley, half a dozen peppercorns, and half a slice of toasted bread. Put on the lid of the saucepan, and simmer gently for an hour. Strain; thicken the gravy with a table-spoonful of flour, mixed smoothly with a little cold water, add a table-spoonful of ketchup, and half a salt-spoonful of salt, boil once more, and serve. Probable cost, 3d. Sufficient for a pint of gravy.