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into a sauce-pan, or skillet, five or six onions, and as many carrots cut into small pieces, with about two pounds of scraps of beef, in which there must be none of the fat. Pour over them a pint of water. Cover the pan, and begin with a brisk fire. When the gravy has become brown, add a little boiling water (or broth if you have it), with a tea-spoonful of salt, three or four cloves, and a bunch of sweet herbs. Diminish the fire, and let the gravy stew gently for an hour and a half. Occasionally prick the meat with a fork, and press it with the back of a spoon to extract its juices. Then strain it through a sieve, and let it stand a while before you use it.

In addition to the beef, you may put in pieces of cold goose, or cold duck.

Butter the bottom of a sauce-pan, and put in two pounds of scraps of veal, and, if you have it at hand, some cold fowl, or cold turkey; add two white onions, and four or five blades of mace; pour over it a pint of boiling water, or broth; cover the pan, and set it over a slow fire for five or six hours, pricking and pressing the meat with a fork and spoon. Strain it through a sieve, and if it is too thin, set it again over the fire, to stew a while longer.

Take scraps of any kind of game (partridges, pheasants, hares, &c.), and also four calves feet,