Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in a saucepan; then add half a pint of carrots cut tubular-shaped, half a pint of onions browned and glazed in the oven (No. 113), one pint of blanched and peeled chestnuts, half a pint of mushrooms, and six small sausages cut in pieces. Add two quarts of Espagnole sauce (No. 105), half a pint of tomato sauce (No. 109), a tablespoonful of salt, and a large teaspoonful of pepper. Cook for thirty minutes, and use when needed.