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Veal, Gravy For

Take the bones and trimmings of the veal, and if the bones are large enough break them into small pieces. Put them into a saucepan, and pour over them as much cold water as will cover them. Supposing there is a quart of water, add a bunch of parsley, two sprigs of thyme or marjoram, a quarter of the rind of a lemon thinly pared, a blade of mace, a pinch of pepper, and a few strips of bacon-rind if they are at hand. Cover the saucepan closely, and simmer the liquor gently till it is strong and pleasantly flavoured. Strain it, pour it into a bowl, and when cold remove the fat from the top. When wanted, thicken with a little brown thickening, and let it remain at the side of the fire till it has thrown up the fat. If brown thickening is not at hand, mix two table-spoonfuls of flour smoothly with a little cold water and a slice of butter, boil this with the stock, and add a little sugar-browning. Pour the fat from the pan under the veal, leaving the brown gravy untouched. Stir the sauce into the pan, dissolve a small lump of sugar in it, add a little salt, boil it up once more, and serve very hot. A little boiling cream may be added if liked. Time, one to two hours to simmer the stock.