Stew any moderate quantity of ham, veal, and mushrooms, with sweet herbs, a shalot, a little allspice, and a piece of butter, until all become brown; then let the whole simmer gently for a long time in either weak broth or water, until they form a strong gravy; strain it. and season it with any additional flavor that may be given by some of the made sauces. Serve hot in a sauce-tureen.

Or:- Put into a small stewpan two slices of ham, a clove of garlic, a laurel-leaf, and sliced onion: add a little good gravy, a sprig of knotted marjoram, and a spoonful of tarragon vinegar; simmer slowly an hour, strain off, and put into the dish or a boat.

Or:- Boil some veal-gravy, pepper, salt, the juice of a Seville orange and a lemon, and one-quarter as much of port wine as of gravy; and pour it into the dish or a boat.

Or:- If wanted in a hurry, cut a few slices of calf's liver, or any kind of brown meat; fry them with a little lean bacon and an onion, and, when browned, pour upon them boiling water to what strength you please, and strain it.