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Ragouts, Gravy for All Kinds Of

Take two slices of ham and two pounds of lean veal from the fillet. Cut the meat into six or eight pieces, and put these in a stewpan with half a pint of water. Bring the liquor slowly to the boil, and simmer very gently for half an hour, when it will have nearly boiled away. Turn the meat, put into the saucepan with it an onion stuck with two cloves, a bunch of parsley, a sprig of thyme, a bay-leaf, half a blade of mace, a carrot cut into two or three pieces, three of four outer sticks of celery (or half a tea-spoonful of celery-seed tied in muslin), a little pepper and salt, and three pints of boiling water. Bring the liquor to the boil, draw the saucepan to the side, and simmer all very gently without the lid for two hours. Strain the liquor, and put it aside for use. The pieces of meat may be potted and serve as a relish for breakfast or luncheon, or they may be served with a piquant sauce. Sufficient for a quart of gravy. Probable cost, 3s. Time, two hours and a half.