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Gravy, Veal, for White Sauce

Put one pound of lean ham at the bottom of a saucepan, with two pounds of the neck, or the fleshy part of the knuckle of veal, cut into two or three pieces. Cover them with a quarter of a pint of good broth, and boil, rather quickly at first, and afterwards very gently, until the meat begins to glaze. Pierce the meat once or twice with a skewer, and shake the pan frequently to prevent burning. When the glaze is lightly brown, add, gradually, two pints of good broth; and simmer gently for two hours. If it is wished to flavour the gravy, an onion and a bunch of parsley may be stewed with the broth; but if it is intended to be put aside for future use, neither vegetables nor seasoning should be added. Probable cost, 3s. Sufficient for a pint and a half of gravy.