n, and leave it by the side of the fire to simmer
for half an hour longer, that the thickening may thoroughly incorporate
with the gravy, the stew-pan being only half covered, stirring it every
now and then; a sort of scum will gather on the top, which it is best
not to take off till you are ready to strain it through a tamis.[195-++]

Take care it is neither of too pale nor too dark a colour; if it is not
thick enough, let it stew longer, till it is reduced to the desired
thickness; or add a bit of glaze, or portable soup to it, see No. 252:
if it is too thick, you can easily thin it with a spoonful or two of
warm broth, or water. When your sauce is done, stir it in the basin you
put it into once or twice, while it is cooling.

_Veal Broth._--(No. 191.)

A knuckle of veal is best; manage it as directed in the receipt for beef
broth (No. 185), only take care not to let it catch any colour, as this
and the following and richer preparation of veal, are chiefly used for
white soups, sauces, &c.

To make white sauce, see No. 364*.

_Veal Gravy._--(No. 192.)

About three pounds of the nut of the leg of veal, cut into half-pound
slices, with a quarter of a pound of ham in small dice; proceed as
directed for the beef gravy (No. 186), but watch the time of putting in
the water; if this is poured in too soon, the gravy will not have its
true flavour, if it be let alone till the meat sticks too much to the
pan, it will catch too brown a colour.

_Knuckle of Veal, or Shin or Leg of Beef, Soup._--(No. 193.)

A knuckle of veal of six pounds weight will make a large tureen of
excellent soup, and is thus easily prepared: cut half a pound of bacon
into slices about half an inch thick, lay it at the bottom of a
soup-kettle, or deep stew-pan, and on this place the knuckle of veal,
having first chopped the bone in two or three places; furnish it with
two carrots, two turnips, a head of celery, two large onions, with two
or three cloves stuck in one of them, a dozen corns of black, and the
same of Jamaica pepper, and a good bundle of lemon-thyme, winter
savoury, and parsley. Just cover the meat with cold water, and set it
over a quick fire till it boils; having skimmed it well, remove your
soup-kettle to the side of the fire; let it stew very gently till it is
quite tender, _i. e._ about four hours; then take out the bacon and
veal, strain the soup, and set it by in a cool place till you want it,
when you must take off the f