Line the bottom of a stewpan that will hold five pints, with an ounce of nice lean bacon or ham, a pound and a half of lean gravy beef, a cow-heel, the inner rind of a carrot, a sprig of lemon thyme, winter savory, three times the quantity of parsley, a few green leaves of sweet basil, and two eschalots; put in a large onion, with four cloves stuck in it, eighteen corns of allspice, the same of black pepper; pour on these a quarter-of a pint of cold water, cover the stewpan, and set it on a slow fire, to boil gently for a quarter of an hour; then, for fear the meat should catch, take off"the cover, and watch it; and when it has got a good brown color, fill up the stewpan with boiling water, and let it simmer very gently for two hours: if you wish to have the full benefit of the meat, only stew it till it is just tender, cut it into mouthfuls, and put it into the soup. To thicken it, pour two or three table-spoonfuls of flour, a ladleful of the gravy, and stir it quick till it is well mixed; pour it back into the stewpan where the gravy is, and let it simmer gently for half an hour longer; skim it, and then strain it through a tamis into the stewpan: cut the cow-heel into pieces about an inch square, squeeze through a sieve the juice of a lemon, a table-spoonful of mushroom ketchup, a tea-spoonful of salt, half a tea-spoonful of ground black pepper, as much grated nutmeg as will lie on a sixpence, and a glass of Madeira or Sherry wine; let it all simmer together for five minutes longer. Forcemeat or egg balls may be added if you please.

A pound of veal cutlets, or the belly part of pickled pork, or nice double tripe cut into pieces about an inch square, and half an inch thick, and rounded and trimmed neatly from all skin, gristle, etc. and stewed till they are tender, will be a great addition.