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Gravy for Veal and Ham Pie

Bone a calf's foot and cut it into pieces about two inches square, add it to the bones and trimmings of the veal and ham used in the pie. Put these into a stewpan with a quart of light stock, an onion stuck with two cloves, a bunch of herbs, a salt-spoonful of salt and one of pepper. Boil up and skim, then gently simmer for two hours. Skim the fat off, tamis the gravy, and pour it into the pie when only just warm. Put aside in a cool place to set.