If your stock or store gravy is poor, to enrich it add one pound of meat to one pint of your store gravy; cut the meat clear from the bones, chop it up as fine as mince meat, chop also one ounce of ham, or gammon, unless you have by you the gravy that has settled in the dish from a ham. Lay at the bottom of the stew-pan one ounce of butter, an onion sliced, and the chopped meat; cover it close, and set it on a clear, slow fire; move it about to prevent it sticking. When the gravy draws, and the meat is rather brown, add by degrees the liquor; when it boils, put in the bones of the meat, chickens' head and feet; and when it boils again carefully skim it. Add a crust of bread toasted brown, a sprig of winter savoury, or lemon thyme and parsley, a dozen berries of allspice, a strip of lemon peel, and a dozen black peppercorns; cover it close and keep it boiling gently till it is reduced to half; when cold, take off all the fat and thicken it with the following thickening: Melt a piece of butter in a saucepan; take out all the buttermilk that may be at the top, then sprinkle flour into it, shaking it all the time: make it a thick paste, and stir this into your gravy boiling.