Well oil the bottom of a thick stewpan; cut twelve pounds of veal in
dice, (lamb trimmings or rabbits may be used with it,) and two pounds of
lean ham also cut in dice; put the whole into the stewpan with three
onions, a carrot, four cloves, a blade of mace, half a grated nutmeg,
and a bunch of parsley, four sprigs of thyme, and two bay-leaves; pour
in a pint of water, and set it over a sharp fire, stirring it round
occasionally, (the fire should be sharp at first, but very slow at the
finish,) until the meat and the bottom of the stewpan is covered with a
white glaze; then add a pound of flour, mix it well with the meat, then
fill up the stewpan with ten quarts of stock (No. 133), or water; add
three ounces of salt, if with water, but two if with stock, and keep
moving it round until upon the point of boiling, when place it on the
corner of the stove and let it simmer two hours, keeping it well
skimmed; then pass it through a hair sieve into a basin, and again
through a tammie into another stewpan; add a few chopped mushrooms; stir
it over the fire until it is reduced to a proper consistency, (this
sauce is quickly done, and full of flavour;) finish with a pint of cream
or boiling milk, and use it as directed in the last.