To a quart of gravy, put a table-spoonful of thickening, or from one to two table-spoonfuls of flour, according to the thickness you wish the gravy to be, into a basin, with a ladleful of the gravy; stir it quick; add the rest by degrees, till it is all well mixed; then pour it back into a stew-pan, and leave it by the side of the fire to simmer for half an hour longer, that the thickening may thoroughly incorporate with the gravy, the stewpan being only half covered, stirring it every now and then; a sort of scum will gather on the top, which it is best not to take off till you are ready to strain it through a tamis. Take care it is neither of too pale nor too dark a color; if it is not thick enough, let it stew longer, till it is reduced to the desired thickness; or add a bit of glaze, or portable soup to it, if it is too thick, you can easily thin it with a spoonful or two of warm broth, or water When your sauce is done, stir it in the basin you put it into once or twice, while it is cooling.
Lay over the bottom stewpan as much lean veal as will cover it an inch thick; then cover the veal with some slices of undressed bacon (gammon is the best), three onions, three bay leaves, some sweet herbs, two blades of mace, and three cloves. Put on the lid of the stewpan, and set it over a slow fire; but when the juices come out, let the fire be a little quicker. When the meat is of a nice brown color, fill the stewpan with good beef broth, boil and skim it, then let it simmer for an hour; add a little water mixed with as much flour as will make it properly thick; boil it half an hour, and strain it. You may keep this cullis a week.
Roll a piece of butter in flour, and stir it in a stewpan till the flour is of a fine yellow color. Then put in some thin broth: a little gravy, a glass of white wine, a bundle of sweet herbs, two cloves, a little nutmeg or mace, a few mushrooms, pepper and salt. Let it slew an hour over a slow fire, then skim all the fat clean off, and strain it through a sieve.
Take a piece of veal, cut it into small bits, with some thin slices of ham, and two onions, each cut into four; moisten it with broth, seasoned with mushrooms, a bunch of parsley, green onions, three cloves, and so let it stew. Being stewed, take out the meat and roots with a skimmer, put in a few crumbs of bread, and let it stew softly; take the white of a fowl, or two chickens, and put it into a mortar; being well pounded, mix it in the cullis, but it must not boil, and the cullis must be very white; but if not white enough, pound two dozen of sweet almonds blanched, and put it into the cullis; then boil a glass of milk, and add it to the cullis; let it be of a good flavor, and strain it off; then put it into a small kettle, and keep it warm. It may be used for white loaves, crust of white bread, and biscuits.