Put a quarter of a pound of butter in a large thick-bottomed stewpan,
rub it all over the bottom, then peel and cut ten large onions in
halves, with which cover the bottom; then take two pounds of lean ham
cut into slices, which lay over the onions; having ready cut in large
slices twenty pounds of leg of beef and veal, put it over the ham, and
place the stewpan over a sharp fire; let it remain a quarter of an hour,
then with a large wooden spoon move the whole mass round, but keeping
the onions still at the bottom. Keeping it over the fire, and stirring
it occasionally, until the bottom is covered with a light brown glaze,
then prick the meat with a fork, take off the stewpan, and put some
ashes upon the fire, to deaden its heat; place the stewpan again over
it, and let it stand half an hour longer, stirring it twice during that
time; the bottom will then be covered with a thick but clear brown
glaze; fill it up with fourteen quarts of water or sixteen of light
stock (No. 133), then add three turnips, two carrots, four blades of
mace, and a bunch of ten sprigs of parsley, six sprigs of thyme, and
four bay-leaves; leave it over the fire until it boils, then place it on
the corner, add a quarter of a pound of salt; skim off all the fat, and
let it simmer for two hours, adding two quarts of cold water by degrees,
to clarify it and keep it to its original quantity; then skim it again,
and pass the stock through a fine cloth into a basin, (by filling up the
stewpan again with water you will have then an excellent second
stock--for filling up stocks for soups or sauces, this remark also
applies to every description of stocks;) if by any misfortune the stock
should become thick, clarify it as directed (No. 134).
Then proceed as follows: put one pound of butter into a deep stewpan,
(which is the best for this purpose,) place it over the fire, stirring
it until it melts; then stir in a pound and a half of best flour, mix it
well, and keep stirring it over the fire until it assumes a brownish
tinge; then take it from the fire, and keep stirring the roux until
partly cold, then pour in the stock quickly, still stirring it; place it
over a sharp fire, stirring it until it boils, then place it at the
corner of the stove, and let it simmer an hour and a half; by keeping it
skimmed, you will take off all the butter, and the sauce will become
clear and transparent; place it again over a sharp fire, and keep it
stirred until it adheres to the back of the spoon, when pass it through
a tammie into a basin, stirring it round occasionally until cold, and
use it where required. Should the colour of the sauce be too pale, add a
few spoonfuls of brown gravy (No. 135).