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GRAVY, VEAL, FOR WHITE SAUCE (another way)

Take a knuckle of veal from which the meat has been taken, and saw it into small pieces. Put these into a stewpan, with two ounces of undressed lean ham, cut into dice, and two pints of water. Cover the pan closely, and simmer very gently for three hours after the water has once boiled. Strain, and put aside until required. A small piece of lemon-rind, with a sprig of parsley and thyme, half a dozen peppercorns, and half a blade of mace, may be stewed with the bones if a flavouring is desired. Probable cost, 6d. Sufficient for a pint and a half of gravy.