and a few small pieces of ham. Put them all into a stew-pan, with half a bottle of white wine, two carrots, two onions, and a bunch of sweet herbs. Stew them over a slow fire for four hours, and when they are reduced to a jelly, moisten it with four table-spoonfuls of hot water, or broth, stirred in gently. Strain it through a sieve, and then clear it by stirring in the whites of three eggs slightly beaten.
TO CLARIFY GRAVIES, OR ESSENCES.
Having strained your gravy through a sieve, beat slightly the whites of three eggs, and stir them into it. Place it again on the fire, and stir it till it comes to a boil; then take it from the fire, and put it away to settle. Strain it then through a napkin, and you will have a transparent jelly excellent for making fine sauces.
VELOUTÉ, OR VELVET ESSENCE.
Take half a pound of scraps of veal, the same quantity of pieces of fowls, and twelve or fifteen mushrooms; stew them slowly in butter, and then add two onions, half a carrot, and a bunch of sweet herbs cut small, three table-spoonfuls of flour, three of boiling water or broth, and salt, pepper, and nutmeg to your taste. Let it stew an hour and a half, and then strain it.
