Cut six pounds of trimmings of lamb or veal, half a pound of ham, a
large bunch of parsley, thyme, bay-leaves and marjoram, three cloves,
one blade of mace; put three tablespoonfuls of salad oil into a stewpan
with the ingredients, and half a pint of white broth, cut six lamb’s
tails in joints an inch long, put them into the stewpan with one calf’s
foot cut in pieces, pass it ten minutes over a brisk fire, then add six
quarts of broth (No. 133), or water, and two ounces of salt, when
boiling, skim well, and let it simmer on the corner of the stove about
an hour; take out the pieces of tails and pass the stock through a
napkin into a stewpan, mix two ounces of arrowroot with a gill of cold
broth, and a glass of Madeira, throw it into the boiling stock, stir
well all the time, skim; season with two teaspoonfuls of sugar, pass
through a tammie into a clean stewpan; put in the pieces of tail ten
minutes before serving; be careful to take off any fat which may rise
from them, add juice of a lemon and serve.