To Bone Powis for Fricassees, Cubbies, & Pies

Ingredients

• white peppercorns
• trimmings or bones of undressed veal
• good veal broth
• salt (if needed)
• mushroom or preferred sauce

Directions

1. Cover veal trimmings and bones with veal broth and add salt if needed.

2. Stew gently for 1 hour and 15 minutes to 1 hour and 30 minutes.

3. Let it cool in the broth, then remove the veal.

4. Boil down the gravy until it becomes jelly, then strain it.

5. Allow the jelly to cool, remove the fat, and serve cut into large dice around the cold fowl.

6. Alternatively, stew the fowl gently for 1 hour and serve hot with sauce.