To Make Gravy
Take two pounds of the lean of veal, or of very nice beef. Cut it into small bits, and lay it in a sauce-pan with only as much water as will cover it. Stew it slowly, (skimming it well) till the meat is all rags. Then strain the gravy, and thicken it with some bits of fresh butter dredged all over with browned flour, and give it another simmer. You may flavor it with any seasoning you like.
For made gravies, you can use any small pieces of fresh meat that has never been cooked, and the feet of calves and pigs. Boil in it also such vegetables as you like, cut small. Strain out every thing before it goes to table. For gravies, use nothing that has been cooked before. They will not add to its goodness, but only render it flat and washy.
White gravy is made with fresh veal boiled in milk; and after straining, thickened arrow-root, or rice flour, mixed with fresh butter, if real cream cannot be obtained.