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Veal Broth, Brown

Slice one or two onions, and fry them in hot fat till they are browned but not at all burnt. Cut into slices a pound of veal, and break the bone belonging to it into small pieces. Take up the onions with a slicer, and brown the meat in the same fat. Pour three pints of stock or water upon the meat; add the bones with any others and remains of cold roast beef or poultry that may be at hand. Let it boil up, skim carefully, and simmer quickly until the gravy is sufficiently strong. Flavouring vegetables may be stewed with it or not, and a spoonful of ketchup may be added if liked. Time to simmer the stock, about two hours.