For this purpose you may use coarse pieces of the lean of beef or
veal, or the giblets and trimmings of poultry or game. If must be
stewed for a long time, skimmed, strained, thickened, and
flavoured with whatever condiments are supposed most suited to the
dish it is to accompany.
In preparing meat to stew for gravy, beat it with a mallet or
meat-beetle, score it, and cut it into small pieces; this makes it
give oat the juices. Season it with pepper and salt, and put it
into a stew-pan with butter only. Heat it gradually, till it
becomes brown. Shake the pan frequently, and see that it does not
bum or stick to the bottom. It will generally be browned
sufficiently in half an hour. Then put in some boiling water,
allowing one pint to each pound of meat. Simmer it on coals by the
side of the fire for near three hours, skimming it well, and
keeping it closely covered. When done, remove it from the heat,
let it stand awhile to settle, and then strain it.
If you wish to keep it two or three days, (which you may in
winter,) put it into a stone vessel, cover it closely, and set it
in a cool place.
Do not thicken this gravy till you go to use it.