Cut and chop a knuckle of veal weigh-

• ing about four pounds, into large dice; also half a pound of lean bacon; butler the bottom of a large stewpan with a quarter of a pound of butter; add two onions, a small carrot, a turnip, three cloves, half a blade of mace, a bouquet of a bay-leaf, a sprig of thyme, and six of parsley; add a gill of water; place over a sharp fire, stirring round occasionally, until the bottom of the stewpan is covered with whitish glaze; then fill up with three quarts of water; add a good tea-spoonful of salt, and let it simmer at the corner of the fire an hour and a half, keeping it well skimmed; pass it through a hair sieve into a basin. In another stewpan put a quarter of a pound of butter, with which mix six ounces of flour, stirring over the fire about three minutes; take off, keep stirring until partly cold, when add the stock all at once, continually stirring and boiling for a quarter of an hour; add half a pint of boiling milk; stir a few minutes longer, add a few chopped mushrooms; if handy, pass through a hair sieve into a basin, until required for use, stirring it round occasionally until cold. The above being a simplified white sauce, will be referred to very often in receipts.