Well pound a pottle of very fresh white mushrooms, then put half an
onion, a small piece of carrot, and a small piece of turnip, cut into
very thin slices, into a stewpan with a piece of butter the size of a
walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean
uncooked ham; stir them over the fire until quite tender, then add the
mushrooms, and eight tablespoonfuls of white sauce (No. 7); season with
a little salt, and sugar, boil it ten minutes, add four tablespoonfuls
of cream, and rub it through a tammie, put it into a stewpan, boil it
one minute, and it is ready for use.