Take a pound or two of steaks, two or three pounds
of veal, lean ham, some pickings of fowl, carrots, and onions ;
put all these into a saucepan with a glass of water, and
set it on a brisk fire. When scarcely any moisture remains,
put it on a brisk fire, that the jelly may take colour without
burning, and as soon as it is brown, moisten it with stock
(or water), add a bunch of parsley and green onions, two
bay-leaves, two cloves, and some champignons; salt it well,
and set it on the fire for three hours, then strain. Dilute
s, little browning with your liquor, and boil it an hour over a
gentle fire ; take off all the fat, and run it through a tammy.
 
 

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