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Gravy, Jelly For

Take a pound and a half of the shin of beef, a pound and a half of the knuckle of veal, and a quarter of a pound of lean uncooked ham. Cut the meat into small pieces, break the bone, remove the marrow, and add a bunch of savoury herbs, a sliced carrot, two blades of mace, eight peppercorns, the rind of a quarter of a lemon, a few grains of cayenne, a lump of sugar, and a small tea-spoonful of salt. Pour on four pints of water, or, better still, veal broth, and let the mixture simmer very gently for six hours. If quickly boiled the jelly will be spoilt. Remove the scum as it rises, and strain the gravy, which should be kept in a cool place, and boiled for a minute or two every two or three days, if it is to be kept some time. The above is an excellent recipe for making strong gravies and sauces. Probable cost, about 3s. Sufficient for three pints.