Melt a small lump of butter in a stewpan, then put in four sliced onions, four pounds of leg of veal, two pounds of gravy beef, and two old fowls from which the flesh has been cut. Pour in one pint of stock, stand the stewpan over the fire, and boil the mixture down to a glaze, then pour in five quarts of stock, and put in a heaping tablespoonful of salt. When boiling, skim the stock, and add in some carrots and leeks, and let it simmer gently for four hours by the side of the fire. Strain the stock through a broth napkin, leave it until cool, then skim off all the fat. Trim the fat and chop the flesh of the fowls fine, place it in a mortar and pound it to a pulp; then put it into a large stewpan, mix in first a small quantity of veal stock, and then add the rest. Stand the stewpan over the fire, stir the contents till boiling, then move it to the side, and let it simmer gently for ten minutes. If quite clear at the end of that time, strain the stock through a broth napkin, to be kept until required.