Cut eight pounds of veal, one pound of ham, and one calf’s foot in dice,
butter the bottom of a stewpan, put in the meat with two onions, the
peel of half a lemon, and half a pint of broth (No. 133); pass the whole
over a brisk fire, until forming a white glaze, then add eight quarts of
broth, or water, and half a pint of brown gravy (No. 135), when boiling,
let it simmer at the corner of the stove about two hours, boil a fowl in
it, skim it well, pass through a tammie; put two ounces of arrowroot
into a basin, mix with half a pint of cold broth, add it to the boiling
stock, skim well, boil twenty minutes, have ready a small spring chicken
braised, when cold cut it in nice pieces, have ready also about forty
small quenelles de volaille (No. 120), put them into the soup and serve.
The fowl that you boil in the stock may be used instead of the chicken.