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A Rich Gravy

285. Cut the beef into thin slices, according to the quantity wanted; slice onions thin, and flour both; fry them of a light-pale brown, but do not on any account suffer them to get black; put them into a stewpan, pour boiling water on the browning in the frying-pan, boil it up, and pour on the meat; put to it a bunch of parsley, thyme, and savory, a small bit of knotted marjoram, the same of tarragon, some mace, berries of allspice, whole black peppers, a clove or two, and a bit of ham or gammon of bacon; simmer till you have extracted all the juices of the meat, and be sure to skim the moment it boils, and often after; if for a hare or stewed fish, anchovy should be added.