Gravy in its most simple form is made by adding boiling water to the sediment which remains in the meat tin when the fat has been carefully poured off. It should be seasoned to taste, boiled no, stirring meanwhile to loosen the brown particles which adhere to the sides of the tin, well, skimmed, and strained over or round the meat. Any bones that have been removed from the meat may be boiled to form the basis of the gravy, but nothing else must be introduced. Beef gravy must contain only salt and pepper; and mutton gravy the same ingredients, and a few drops of caramel when the gravy is very light in color. Veal gravy, also, should be made from the bones and, after being mixed with that in the meat tin, should be slightly thickened with flour and butter, kneaded together, or flour mixed smoothly with a little water. Gravies served with game, roast rabbits, etc., may be made from beef, beef or game bones, or from stock. Clear stock must be used for clear gravies, but, with this exception, any good second stock will serve. An economical cook will always contrive to provide the basis of gravies, sauces, and soups out of the bones and trimmings of poultry and meat, except, of course, the clear soups and gravies, which must have a good, clear stock for their foundation.