Take about two pounds of neck, breast, shoulder, or any other piece,
which cut in pieces, two inches square, throw them in boiling water,
with a little salt, for five minutes, and drain them. Put in a stewpan
a piece of butter the size of an egg, set it on a good fire, and when
melted mix in a tablespoonful of flour, stirring all the time, and when
turning yellow pour gently and slowly in the pan a pint of boiling
water; add a teaspoonful of chopped parsley and green onions, salt,
pepper, six small white or red onions, two or three mushrooms, and then
the meat; boil gently about three hours, and serve.