A CHEAP GRAVY FOR HASHES, &c

Ingredients

• Bones and trimmings of the cooked joint intended for hashing
• 1/4 teaspoonful salt
• 1/4 teaspoonful whole pepper
• 1/4 teaspoonful whole allspice
• a small faggot of savoury herbs
• 1/2 head celery
• 1 onion
• 1 oz butter
• thickening
• sufficient boiling water to cover the bones

Instructions

1. Chop the bones in small pieces, and put them in a stewpan, with the trimmings, salt, pepper, spice, herbs, and celery.
2. Cover with boiling water, and let the whole simmer gently for 1-1/2 or 2 hours.
3. Slice and fry the onion in the butter till it is of a pale brown, and mix it gradually with the gravy made from the bones;
4. boil for 1/4 hour, and strain into a basin;
5. now put it back into the stewpan; flavour with walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be preferred.
6. Thicken with a little butter and flour, kneaded together on a plate, and the gravy will be ready for use.
7. After the thickening is added, the gravy should just boil, to take off the rawness of the flour.