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Meat Gravy for Sauces and Similar Purposes

Place in a stewpan slices of bacon, veal, and some minced ham. The weight of meat put in will, of course, depend upon the quantity of juice required. The rule is usually to employ one pound and a half of meat for each pint of gravy. Then place in the stewpan some onions, carrots, parsnips, celery, parsley, thyme, chives, cloves, nutmeg, and pepper. Place the pan over a gentle fire until all the juice contained in the meat has escaped, then increase the heat until the juice has become as thick as it can be made without risk of burning it. Remove the meat, and put in as many lumps of butter the size of an egg as there were pounds of meat employed. Thicken with a proper quantity of flour, and form a roux. When this is done, put the meat back into the stewpan, pour in some stock broth, simmer for two hours, skim the liquid, and strain it.