Take a small piece of beef, a small piece of ham, fat and lean, one
tablespoon of butter, a small piece of onion, a small piece of carrot,
a small piece of celery, a pinch of flour, one-half cup of bouillon
(or same amount of water), pepper. Cut the meat into small dice; chop
up fine together the ham, onion, carrot, and celery. Put these all
together with some pepper into a saucepan with the butter, and when
the meat is brown, add the pinch of flour, and the bouillon a little
at a time (or the water), and cook for about one-half an hour. This
sauce should not be strained.