Modern cookery for private families

a half-saltspoonful of peppercorns; stew those very gently for four hours; then, should the meat be quite in fragments, strain off the gravy, and let it become sufficiently cold to allow the fat to be entirely cleared from it. A handful of nicely prepared mushroom-buttons will much improve its flavour; and the bones of boiled calf’s feet, or the fresh ones of fowls, will be found excellent additions to it. A better method of making it, when time and trouble are not regarded, is to heat the meat, which ought to be free of bones, quite through, with from a quarter to half a pint of broth only, and when on probing it with the point of a knife no blood issues from it, and it has been turned and equally done, to moisten it with the remainder of the broth, which should be boiling. Lean of ham, 6 to 8 oz.; neck or knuckle of veal, 3 lbs.; strong broth, 3 pints (or veal, 4 lbs., and water, 3 pints); salt; bunch of savoury herbs; mild onion, 1; carrot, 1 large or 2 small; celery 1/2 small head; mace, 1 large blade; peppercorns, 1/2 saltspoonful; 4 hours or more. Or: ham, 1/2 lb.; veal, 4 lbs.; broth, third of a pint; nearly 1 hour. Additional broth, 3 pints: 3-1/2 to 4-1/2 hours. RICH DEEP-COLOURED VEAL GRAVY. Lay into a large thick stewpan or saucepan, from half to three quarters of a pound of undressed ham, freed entirely from fat, and from the smoked edges, and sliced half an inch thick; on this place about four pounds of lean veal, cut from the best part of the knuckle or from the neck (part of the fillet, which in France is often used for it instead, not being generally purchasable here, the butchers seldom dividing the joint); pour to them about half a pint of good broth,[54] and place the pan over a brisk fire until it is well reduced; then thrust a knife into the meat, and continue the stewing more gently until a glaze is formed as we have