Remnants and bones of the joint intended for hashing, a pinch of salt and pepper, 1/4 teaspoonful of whole allspice, a bunch of savory herbs, a saltspoonful of celery salt or 1/2 a head of celery, an onion, a small piece of butter, a little corn flour, and boiling water.

Put the bones (having previously chopped them), with the remnants of the meat, salt, pep-per, spice, herbs and celery into a stewpan. Cover with boiling water and allow it to simmer for two hours. Cut up the onion in neat slices and fry in butter to a pale brown. Then mix slowly with the gravy from bones. Boil fifteen minutes, strain, then return to stewpan, flavor with catsup or any flavoring that may be preferred. Thicken with butter and flour and just allow it to come to the boil. Serve very hot.