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Gravy Stock

Put one pound of lean minced beef into a flat stewpan, place the cover on and toss the pan over the fire until the meat is browned. Pour over two breakfast cupfuls of hot water and let this boil until half the liquor has evaporated; then pour in another half pint of water and add a thick slice of lean ham, one onion, a bunch of sweet herbs, a little ground mace, and salt to taste. Let this boil until the liquor is again reduced to less than half a pint, then pass the liquor through a strainer or squeeze it in a broth napkin, and when all the liquor possible is squeezed out, set it away to cool. There should not be any fat, but if there should happen to be any, it will collect and harden at the top. This gravy stock is useful at all times for making gravy at a minute's notice.