Cut six pounds of leg of beef in large dice, with two wild rabbits, and
one pound of lean ham, butter the bottom of a stewpan, put in the meat,
with two calf’s feet, two onions, four leeks, one carrot, two turnips, a
bunch of thyme, marjoram, bay-leaves, and parsley, a blade of mace, and
six cloves all inclosed in the bunch; set the stewpan over a brisk fire,
add one pint of broth (No. 133), stir it until forming a white glaze,
then add eight quarts of water, and nearly a pint of brown gravy (No.
135); when boiling about an hour add the trimmings of three grouse which
have been previously roasted underdone, (cut the fillets and legs in
pieces and reserve for the tureen;) let it simmer one hour longer, pass
through a napkin into a clean stewpan when near boiling, add an ounce of
arrowroot mixed with two glasses of port wine and a little cold broth;
season with a tablespoonful of salt and half ditto of sugar; boil twenty
minutes, pour into your tureen over the grouse, and serve very hot. The
above quantity would be sufficient for two tureens.