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Spanish Sauce, Made from Bones

Take the bone of a leg of mutton or of a piece of beef weighing six or seven pounds. Break it into small pieces, and put these into a stewpan with a large onion stuck with three cloves, a sliced carrot, half a dozen outer sticks of celery (or, if this is not at hand, as much bruised celery-seed as will lie on a threepenny-piece), a bunch of parsley, a sprig of thyme, a couple of leeks (if they can be had), half a dozen peppercorns, and a little salt. Pour over these ingredients three quarts of cold water. Let the liquor boil, skim carefully, and simmer gently for four hours, or until it is reduced to two quarts. Strain it, and when it is cold take away any fat there may be on the top. When Spanish sauce is wanted, take as much of this stock as will make the requisite quantity; make it hot, and dissolve a little Bovril in it--a tea-spoonful will be sufficient for a pint. Thicken with brown thickening, let it simmer by the side of the fire till it has thrown up the grease, strain through a sieve, and serve. When brown thickening is not at hand, a substitute may be made as follows. Knead together in a saucepan equal proportions of butter and flour. Stir this paste quickly over a slow fire for three minutes till it is brightly coloured without being at all burnt. Moisten it with the stock, let the sauce simmer gently to throw up the grease, and when it is smooth and thick it will be ready for serving. Time, five hours. Probable cost, 3d. per pint.