Take the bones of a fowl you have filetted, or the trimmings of any
other fowl, either roast or braised, (which is preferable if any,) but
if using the bones of a raw fowl lay it in warm water two hours to
disgorge, break the bones small and put them into a stewpan with half an
ounce of butter, a glass of sherry, one onion with a clove stuck in it,
and one ounce of ham; place it over a good fire, keep stirring
occasionally until the bottom of the stewpan is covered with a light
glaze, then add a quart of light broth (No. 133), let it boil at the
corner of the stove, skim and reduce it to one third, pass it through a
cloth, (but first carefully take off every particle of fat), into a
large stewpan, add a pint of velouté (No. 5), or bechamel (No. 7),
reduce it over a sharp fire, keeping it stirred until it adheres to the
back of the spoon; then add a little sugar and four tablespoonfuls of
cream, boil two minutes longer, pass it through a tammie, and use where
required.