Rich Deep-Coloured Veal Gravy

Ingredients

• 0.5 pound undressed ham
• 4 pounds lean veal
• 0.5 pint good broth
• 3 pints boiling broth
• 1 bunch parsley
• 0.25 pint mushrooms
• 1 handful green onions
• 1 blade mace
• 1 handful white peppercorns
• 1 head celery

Instructions

1. Lay half to three quarters of a pound of undressed ham, freed entirely from fat and smoked edges and sliced half an inch thick, into a large thick stewpan or saucepan.
2. Place about four pounds of lean veal cut from the best part of the knuckle or neck on top of the ham.
3. Pour about half a pint of good broth to them and place the pan over a brisk fire until it is well reduced.
4. Thrust a knife into the meat and continue stewing more gently until a glaze is formed.
5. Shake the stewpan frequently and watch the gravy closely that it may not burn as the latter part of the process must be very slow.
6. When the gravy is of a fine deep amber colour, pour in sufficient boiling broth to cover the meat.
7. Add a bunch of parsley and a few mushrooms and green onions.
8. Add a blade or two of mace, a few white peppercorns, and a head of celery if desired, though the gravy is extremely good without them.
9. Continue stewing for 1½ to 2 hours total until the gravy reaches the desired depth of colour and flavour.