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Gravy Panada

Take about a gill of gravy from a joint of beef or mutton, and half the measure of fine bread-crumbs. Mix both in a saucepan, and bring to boiling point, stirring all the time; then beat well with a fork, and let it stand a few minutes covered; season nicely, and serve in a hot cup. If not sufficiently strong, add a spoonful of Bovril to improve taste and appearance.