Gravy Soup

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Ingredients 5 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Parts of lean beef, such as the shin and tougher pieces of the leg, with any large bones broken in pieces, make the best gravy soup.
The meat should be cut into pieces and put into a deep jar with the bones, and just enough water to cover well.
Put in a spoonful of salt and a few peppercorns and leaves of any sweet herbs available, but no vegetables save one or two onions.
Cook very slowly indeed, never allowing it to boil hard.
After cooking about six hours, strain off, let it get cold to enable any fat to be skimmed off, then warm up as wanted.
It should be a rather deep colour and very strong and clear.