When you are short of gravy, cut a little piece of veal, say half a
pound of the breast or neck piece, or trimmings of veal-cutlets; set on
the fire with about an ounce of butter, and half of a rather small
carrot cut in slices; stir, and when the meat is turning rather brown,
add two or three onions in slices also; stir again till the onions are
nearly fried; when covered with broth or water, add salt, a dozen whole
peppers, a bay-leaf, and two stalks of thyme; boil gently for two or
three hours, and strain.
If it is boiling away, add water to fill up.
Trimmings of mutton, lamb, beef, chicken, or turkey, may be added to the
veal.
In case of hurry, it may be done quickly and by boiling rather fast, but
it is not as good, and there is less of it with the same quantity of
meat.
For a grand dinner, the gravy may be made one or two and even three days
in advance; then simmer it for five or six hours.