Take two pounds of veal and half a pound of ham, with two or three
onions; put a little bit of butter in the bottom of your stewpan, and
lay in it the veal and ham cut small, with the onions in slices, a
little of the spices of different sorts, and a small piece of bay leaf.
Let it stew gently over the stove until it comes to a fine colour; then
fill it up with broth, but, if you have no broth, with water; then make
some smooth flour and water, and put it to it, until you find it thick
enough: let it boil gently half an hour; skim the grease from it, and