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Veal Rissoles, Gravy For

Put into a saucepan the veal bones broken up small, with the trimmings and any other bones that are to be had, together with a slice of fresh butter and a large onion finely minced. Shake the saucepan over the fire till the onion is lightly browned, then pour in as much thin flour and water as will barely cover the contents. Add a bunch of parsley, a blade of mace, an inch of lemon-rind, six or eight peppercorns, and a little sugar browning; cover the sauce-pan closely, and let its contents simmer gently until the stock is strong and pleasantly flavoured. Strain and cool it, then clear it from fat. Add a dessert-spoonful of ketchup, two table-spoonfuls of cream, and also a little pepper and salt. Let it boil up, and it will be ready for serving. Time, about an hour and a half to simmer the gravy.