_Ingredients._—6 lbs. of shin of beef, a knuckle of veal weighing 5
lbs., a few pieces or trimmings, 2 slices of nicely-flavoured lean
ham; ¼ lb. of butter, 4 onions, 4 carrots, 1 turnip, nearly a head of
celery, 3 blades of mace, 6 cloves, a bunch of savoury herbs, seasoning
of salt and pepper to taste, 3 lumps of sugar, 6 quarts of boiling soft
water. It can be flavoured with ketchup, Leamington sauce, Harvey’s
sauce, and a little soy. _Mode._—Slightly brown the meat and ham in the
butter, but do not let them burn. When this is done, pour to it the
water, and as the scum rises, take it off; when no more appears, add
all the other ingredients, and let the soup simmer slowly by the fire
for 6 hours without stirring it any more from the bottom; take it off,
and let it settle; skim off all the fat you can, and pass it through
a sieve or cloth. When perfectly cold you can remove all the fat,
and leave the sediment untouched, which serves very nicely for thick
gravies, hashes, &c. _Time._—7 hours. _Average cost_, 1_s._ per quart.
_Seasonable_ all the year. _Sufficient_ for 14 persons.
GRAVY, Veal, for White Sauces, Fricassees, &c.
_Ingredients._—2 slices of nicely-flavoured lean ham, any poultry
trimmings, 3 lbs. of lean veal, a faggot of savoury herbs, including
parsley, a few green onions (or 1 large onion may be substituted for
these), a few mushrooms, when obtainable; 1 blade of mace, salt to
taste, 3 pints of water. _Mode._—Cut up the ham and veal into small
square pieces, put these in a stewpan, moistening them with a small
quantity of water; place them over the fire to draw down. When the
bottom of the stewpan becomes covered with a white glaze, fill up with
water in the above proportion; add the remaining ingredients, stew very
slowly for 3 or 4 hours, and do not forget to skim well the moment it
boils. Put it by, and when cold take off all the fat. This may be used
for Béchamel, sauce tournée, and many other white sauces. _Time._—3 or
4 hours. _Average cost_, 9_d._ per pint.