Thick Gravy

Cut into square pieces, six pounds of a shoulder of veal, put them into a saucepan with half a pound of melted lard to fry on a moderate fire, turning over repeatedly with a spoon; a quarter of an hour later put in one pound of cut up carrots and four ounces of onions; continue to fry the meats from twelve to fifteen minutes longer. Now moisten them with the value of one pint of remoistening (No. 189), cover the saucepan and let the liquid reduce until it has fallen to a glaze without allowing it to burn; moisten the meats again with eight quarts of hot broth and half a bottleful of white wine; skim the liquid at the first boil, then remove it to the side of the range and throw in a ham bone, a partly roasted chicken weighing four pounds, also a few chicken giblets, add a few whole spices and a bunch of parsley garnished with aromatic herbs. When the meats are about three-quarters done, skim the fat from the gravy and thicken with flour dissolved in cold water, two tablespoonfuls for each quart of liquid; continue to boil while skimming off more fat, and half an hour after, pour it through a sieve into another saucepan, let it come to a boil, then set it on one side of the fire to despumate for twenty-five minutes, stirring in at intervals a few spoonfuls of broth. Skim, remove the fat once more, and strain the gravy into a vessel leaving it to get cold, while stirring it from time to time.