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Household Gravy, Superior

Take one pound of lean veal from the fillet. Put it into a stewpan, and with it any trimmings and bones of beef, veal, or mutton; but they must be perfectly sweet, or they will spoil the gravy. Add half a pint of water, and simmer gently until a light glaze is formed at the bottom of the stewpan; then add a pint and a half of water, a small onion with one clove stuck in it, three springs of parsley and one of thyme, a small carrot, a bay-leaf, half a tea-spoonful of salt, and a quarter of a tea-spoonful of pepper. Boil; then draw the saucepan to the side of the fire, and let its contents simmer gently for one hour. It must be only partially covered, or the gravy will not be clear. Take the fat off carefully, strain the broth, and put it aside for use. It will keep for three or four days if boiled occasionally and kept without cover in a cool place. A few spoonfuls will improve sauces and gravies. The veal will be found excellent if cut into convenient-sized pieces and served with a few stewed mushrooms and a little of the gravy. Sufficient for a pint and half. Probable cost, 1s. 2d.