Take an old fowl, and about fourteen pounds of leg or shoulder of veal; chop the latter into pieces, and put it, with very little water, into a large saucepan, with two carrots, three onions, a pound of ham, a few peppercorns, a small quantity of spice, and a clove of garlic; let this stew over a moderate fire, shaking it frequently, till it becomes of a brown color, when you may add to it a sufficient quantity of hot water, to come about four inches above the meat. Set it by the side of the stove to boil gently, skimming when necessary, till the meat comes from the bones; then strain it through a silk sieve, and set it by for use.