Butter the bottom of a thick stewpan, peel six large onions, cut them in
three slices, lay them flat on the bottom of the stewpan which you have
well buttered; take ten pounds of leg of beef, cut the flesh from the
bone in large slices, lay it over the onions with the bones, which must
be well chopped; add six cloves, two blades of mace, two carrots, two
turnips, two leeks, one head of celery, and a tablespoonful of salt; put
it over a brisk fire about ten minutes, shake the stewpan now and then,
and when forming a brown glaze at the bottom, cover the stove with
ashes; set it on again, and let it remain half an hour, until it gets
very brown (but not burning); pour the fat off, which must be very
clear; if not, it is not ready to fill up; fill up with ten quarts of
cold water; when boiling, let it simmer at the corner of the stove two
hours; skim it well, pass it through a cloth, and use it when required.
Should any of the brown sauces, large or small, be too pale, use some of
this gravy instead of consommé, as directed.