BROWN GRAVY (Jus)

Put into a sauce-pan, or skillet, five or six onions, and as many carrots cut into small pieces, with about two pounds of scraps of beef, in which there must be none of the fat. Pour over them a pint of water. Cover the pan, and begin with a brisk fire. When the gravy has become brown, add a little boiling water (or broth if you have it), with a tea-spoonful of salt, three or four cloves, and a bunch of sweet herbs. Diminish the fire, and let the gravy stew gently for an hour and a half. Occasionally prick the meat with a fork, and press it with the back of a spoon to extract its juices. Then strain it through a sieve, and let it stand a while before you use it.

In addition to the beef, you may put in pieces of cold goose, or cold duck.