Clear Gravy

Butter the interior of a saucepan, cover the bottom with slices of onions, and lay on top some slices of unsmoked ham, add six pounds of split knuckle of veal, four pounds of beef and its bones, two pounds of parings of a roasted leg of mutton, with its bones broken, and four pounds of roasted chicken carcasses. Moisten with one quart of broth (No. 421), set it on the range, cover, and reduce on a moderate fire until the gravy becomes perfectly clear and falls to a glaze, remoisten with eight quarts of remoistening (No. 189), so that all the ingredients are covered, then boil, skim and season with salt, whole peppers, a bunch of parsley garnished with a bay leaf and as much thyme, a clove of garlic and four cloves, let the whole cook for four hours, then strain through a fine sieve, skim off the fat and reduce to half, and then clarify it with one pound each of veal and beef chopped up together. After the gravy is clear, strain it through a napkin and it is now ready for use.

A gravy may be made by remoistening espagnole sauce stock (No. 421), and adding to it some roast beef bones, chicken carcasses, etc.