Put half a pound of butter into a large thick-bottomed stewpan, and
cover the bottom with good slices of ham about a quarter of an inch in
thickness; then cut up two legs of veal into as large slices as
possible, (having twenty pounds of meat,) but reserving the nut, or
noix, for flanks or entrées, (see No. 565;) put the meat without any of
the bone into the stewpan, which set upon a moderate fire for twenty
minutes, then shake it round, to prevent the ham sticking to the
bottom; cover it over quite close, then put a few ashes upon the fire;
put the stewpan again over it, shaking it round occasionally, and once
or twice turning the whole mass round together with a wooden spoon until
the bottom is covered with a light glaze; prick the meat with a fork to
let out the gravy, and with it remove the bottom pieces to the top;
replace it upon the fire, shaking it round occasionally until each piece
of meat be covered with a clear brown glaze; then fill up the stewpan
with sixteen quarts of light stock (No. 133); add six onions (in one of
which you have stuck six cloves), twelve peppercorns, two blades of
mace, two carrots, a good bunch of parsley, six sprigs of thyme, and
four bay-leaves; when it boils place it on the corner of the stove, skim
it, and add two ounces of salt; let it boil rather quickly, adding two
quarts of water by degrees, which will facilitate the abstraction of all
the fat in skimming; boil it two hours, then pass the stock through a
fine cloth into a basin. Make a roux, and terminate your sauce as
described in the last.