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Veloute Sauce

Cut up the remains of a roast fowl, and take one or two bacon-bones or a couple of ounces of lean ham. Butter a saucepan, put in the bones, etc., with a quarter of a pound of veal, and add a small carrot, a small onion, one or two peppercorns, and a little salt and grated nutmeg. Pour over the ingredients as much water as will cover them, and let them simmer very gently till the liquor is strong and good. Strain it, skim well, and free it entirely from fat. Boil it quickly for a short time, thicken with a small spoonful of white thickening, let it simmer by the side of the fire till it has thrown up its grease, and it will be ready for use. A spoonful of gelatine may be used instead of the veal, if liked. Time, two hours to simmer the sauce. Sufficient for a pint of sauce. Probable cost, 9d.