You must take meat according to the number of guests; if ten or twelve, a leg of veal and a ham will be necessary, with all the fat, skin, and outside cut off; cut the leg of veal into pieces about three or four inches thick each way, place them in a stewpan. and then the slices of ham,, two carrots, and an onion cut in two, cover it close, let it stew gently at first, and as it begins to brown, take off the cover and turn it to color on all sides the same, but take care not to burn the meat; when it has a pretty brown color, moisten your cullis with broth made of beef or other meat, season the cullis with a little sweet basil, some cloves, and a little garlic; pare a lemon, cut it in slices and put it into the cullis with some mushrooms. Put into a stewpan a good lump of butter, and set it over a slow fire; put into it two or three handfuls of flour, stir it with a wooden ladle, and let it take a color;. if the cullis be pretty brown you must put in some flour, the flour being brown with the cullis, pour it gently into the cullis, keeping it stirring with a wooden ladle, then let the cullis stew softly and skim off all the fat; put in two glasses of champagne or other white wine, but take care to keep the cullis very thin, so that you may take the fat well off and clarify it; you must clarify it by putting it into a stove that draws well, cover it close and let it boil without uncovering until it boils over, then uncover and take off the fat that is round the stewpan, then wipe it off the cover also and cover it again; when the cullis is done take out the meat and strain the cullis through a silken strainer; this cul lis is for all sorts of ragouts, fowls, pies, and tureens.