Cut twelve pounds of knuckles of veal into large dice, with two pounds
of lean ham; well butter the bottom of a large stewpan, into which put
the meat, (some of the bones of the knuckles may be included in the
weight of the meat, but not much,) with three large onions, one carrot,
a blade of mace, four cloves, and a bunch of parsley, two sprigs of
thyme, and two bay-leaves; pour in half a pint of water, and place the
stewpan over a sharp fire, stirring it occasionally, until the bottom is
covered with a clear white glaze, then fill it up with ten quarts of
stock (No. 133), or nine of water; add three ounces of salt, and when
upon the point of boiling, place it on the corner of the fire; let it
simmer two hours and a half, keeping it skimmed, and adding cold water
occasionally, to keep the quantity, then pass it through a fine cloth
into a basin;[3] then in another stewpan have one pound of fresh butter,
melt it over a slow fire and stir in one pound and a half of flour, stir
it over the fire ten minutes, but do not let it change colour; then take
it from the fire, stirring it until half cold, then pour in the stock,
stirring it quickly all the time; place it over a sharp fire, keep
stirring, and boil it for half an hour; add two tablespoonfuls of
chopped mushrooms, and a quart of boiling milk; boil it ten minutes
longer, then pass it through a tammie into a basin; stir it occasionally
until cold, and use it where required.
This sauce is easily made, full of flavour, and has a very good
appearance.