The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

as large slices as possible, (having twenty pounds of meat,) but reserving the nut, or noix, for flanks or entrées, (see No. 565;) put the meat without any of the bone into the stewpan, which set upon a moderate fire for twenty minutes, then shake it round, to prevent the ham sticking to the bottom; cover it over quite close, then put a few ashes upon the fire; put the stewpan again over it, shaking it round occasionally, and once or twice turning the whole mass round together with a wooden spoon until the bottom is covered with a light glaze; prick the meat with a fork to let out the gravy, and with it remove the bottom pieces to the top; replace it upon the fire, shaking it round occasionally until each piece of meat be covered with a clear brown glaze; then fill up the stewpan with sixteen quarts of light stock (No. 133); add six onions (in one of which you have stuck six cloves), twelve peppercorns, two blades of mace, two carrots, a good bunch of parsley, six sprigs of thyme, and four bay-leaves; when it boils place it on the corner of the stove, skim it, and add two ounces of salt; let it boil rather quickly, adding two quarts of water by degrees, which will facilitate the abstraction of all the fat in skimming; boil it two hours, then pass the stock through a fine cloth into a basin. Make a roux, and terminate your sauce as described in the last. No. 3. _Brown Sauce from all sorts of meat._ Knowing by experience the difficulty of getting meat for stock in the country, especially veal, I will, for the convenience of families, give a receipt for brown sauce, to be made from rabbits, poultry, trimmings of mutton, beef, pork, or even venison; (but to every ten pounds of meat required, use twelve, as it is not so succulent as beef or veal.) In Scotland I was compelled to use venison even for _beef_-tea; this may appear rather strange, but it is no less true;