Take the lean part of a good ham, ten pounds weight, a leg of beef and
a leg of veal, after the round and fillet have been cut off, slice off
all the meat, and chop up the bones small; put half a pound of the best
butter you can get into a pan with six or seven heads of celery sliced,
and from which the tops have been cut off, seven or eight anchovies,
two ounces of mace, four eschalots, minced, and four large carrots
cut into small pieces; set these on the fire and shake them often to
prevent their burning until the butter and juices have attained a
brown colour, then pour in as much water as will cover them, and let
it simmer four or five hours; then strain it through a hair sieve into
another saucepan; darken the colour if you think proper, and let it
simmer by the fire till it becomes glutinous. Great care must be taken
that it does not adhere to the pan and become burnt. You may now add
cayenne pepper and salt to your taste, and pour it out on to dishes a
quarter of an inch thick, and when nearly cold cut it into cakes, which
may be packed in tin cases between writing paper, and kept in a cool
dry place. A pint of boiling water poured into a basin on one or two of
these cakes, will immediately produce soup of very superior flavour,
which will be found a great convenience, especially in travelling. It
will keep well for many months, unimpaired in taste and quality.