Gravy for Venison

Ingredients

• Trimmings of venison
• 3-4 mutton shank-bones
• salt to taste
• 1 pint water
• 2 teaspoonful walnut ketchup

Instructions

1. Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water;
2. simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt.
3. Let it just boil, when it is ready to serve.