Instructions

1. 1
   Chop 2 legs of beef in pieces, put them into a pot of water, and slow cook for 24 hours.
2. 2
   Add onions, herbs, and spices as for gravy.
3. 3
   Continue stewing until the meat is off the bones, and the gravy has started to develop.
4. 4
   Strain the mixture into a milk-pan, to which quantity it should be reduced.
5. 5
   When cold, skim off the fat, put it into a saucepan, and add any other flavourings as wanted.
6. 6
   Simmer it on a slow heat until reduced to about 12 saucers two-thirds full,
7. 7
   Put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place.