This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Boil in a Broth-pot, a Fowl, a Partridge, a small Leg of Mutton, five on six pounds of large slices of Beef, and a Knuckle of Veal; soak all these together without Broth for some time, turning the Meat to give it a brown colour as for Gravies; then add small Broth or boiling Water, and let it boil slowly about six or seven hours; when it has boiled about an hour, add all sorts of Roots, as done in Soup Broth, and a Minionette, as directed in Meagre Broth (pag. 12.) This Broth ought to be of a fine brown clear colour. It serves for all sorts of Tureens, which are only distin-guished by the different sorts of Roots or Greens with which they are served; and also for Craw-fish, or Rice. Simmer Crusts or toasted Bread a long while with some of this Broth, then put it into the Tureen, and garnish it with any sorts of Garden Stuff. - All kinds of Soups may be served in Tureens, with or without Meat.
Take a good bit of Ham, slices of Lard and Beef, with two Legs of a Goose; let the Meat catch a little, until it has taken colour; then add Broth, three or four Onions, Carrots, Celery, and a green Cabbage, first scalded in boiling Water; boil it on a slow fire till the Meat is done; garnish the bottom of your Dish with slices of Bread, and soak it with some of the said Broth until it catches; put upon it the Ham and the Legs of the Goose; add Broth sufficient only to keep it of a thick substance.
Scald half a dozen of Turkey Pinions, four Sheeps Rumps, and half a pound or more of Pickled Pork; then tie up each sort together: Scald alsoa good Savoy cut in quarters and tied; put all together into a Pan with good Broth, a faggot of sweet Herbs, Parsley, green Shallots, three Cloves, Pepper and Salt; boil slowly; when done, drain the Meat, put it. in the Tureen, and servea good Cullis Sauce with it, Terrine a l'Angloise.
Make a good Lentil Cullis, as directed in Cullis Articles, and boil a quarter of a pound of Rice in good Broth; take Sheeps or Beeves Rumps, and bits of Pickled Pork, well brazed and cut in pieces, with two or three Pigeons cut in quarters; put in the bottom of your Tureen some of the Rice, then part of the Meat, then Lentil Cullis, and so continue; the last to be Lentils; fry some Bread Crumbs, and gar-nish the Top therewith; put it into a soaking oven for half an hour. - You may use any sorts of brazed Meat in the same manner.
Take any sorts of Butcher's Meat, such as Tongues, Beeves Rumps, Brisket, Sheeps Rumps, or pieces of Neck and Leg; braze all these with slices of Lard, a faggot of sweet Herbs, one clove of Garlick, three of Spices, Thyme, Laurel, Pepper and Salt, and a little Broth; When the Meat is done, wipe the Fat off, dress it in the Tureen with what Ragout you please, or Cullis Sauce, or any other: If you would use the Broth of the Meat, take care not to put in too much Salt; Skim the Fat, sift it, and add a little Cullis.