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Veal Cutlets, Gravy For

Put the bones and trimmings of the veal into a saucepan, barely cover them with cold water, and add (for a pint of water) a bunch of parsley, a sprig of thyme or marjoram, a small roll of thin lemon-rind, half a blade of mace, and a little pepper. A little bacon-rind may be added if it is at hand. Cover the saucepan closely, and simmer the stock gently till it is strong and nicely flavoured. Strain it, thicken with brown thickening, and let it simmer by the side of the fire till it has thrown up the grease. If the cutlets have been fried, lift them from the pan, and pour away the fat, leaving the brown gravy at the bottom. Pour the thickened sauce upon this gravy, stir well, boil it a few minutes, add a little salt if required, and then strain it over the meat. A few spoonfuls of cream may be added to the gravy if liked. Time, one hour to simmer the trimmings of veal.