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 out 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 burn 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 se it in a cool place.
Do not thicken this gravy till you go to use it.
Mutton is unfit for made gravy.