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Meat Gravy

Cut off the rind from one pound of raw lean ham, put it in a saucepan with a little butter, and add four onions, each cut into quarters. Put about six pounds of fillet of veal and the same of gravy beef in the saucepan, add one pint of general stock, put the pan on the fire and reduce the liquor to a dark glaze, taking care not to let it burn. Now add two gallons of stock, one fowl, a bunch of herbs and a lump of salt; boil up again, remove the pan to the side of the fire and allow the contents to simmer for four hours. Strain through a cloth, remove the fat, and it is ready to serve. It may be clarified for jelly if necessary with the whites of two eggs and one pound of pounded veal.