From:
The Thorough Good Cook
Sauces: 14. Brown
Take a pound or two of
steaks, two or three pounds of
veal, lean
ham, some pickings of
fowl,
carrots, and
onions; put all these into a
saucepan with a
glass of
water, and set it on a brisk fire. When scarcely any
moisture remains, put it on a brisk fire, that the
jelly may take colour without burning, and as soon as it is
brown, moisten it with
stock (or water), add a bunch of
parsley and
green onions, two bay-leaves, two
cloves, and some champignons;
salt it well, and set it on the fire for three hours, then strain. Dilute, little browning with your
liquor, and
boil it an hour over a gentle fire ; take off all the
fat, and run it through a
tammy.