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Gravy for Roast Venison

Take three shank-bones of mutton, and put them into a stewpan with a pint of water and six or eight peppercorns, and, after bringing them to a boil, let them simmer gently for two hours. Skim and strain, add a pinch of salt, a table-spoonful of red currant jelly, and a glass of port or claret. Boil up once, and the gravy is ready to serve. If preferred, a table-spoonful of walnut ketchup may be substituted for the jelly and wine. Probable cost, about 8d., exclusive of the wine. Sufficient for nearly a pint of gravy.