1478 | Mirepoix.
—Slice up two medium-sized, sound, scraped carrots and one medium-sized, sound, peeled onion; place these in a saucepan on the fire; add a few scraps of larding pork, fry all together for three minutes; then add again one bay-leaf, three cloves, six whole peppers, a sprig of thyme, one branch of parsley, and one green leaf of celery. Cut up a ham bone, if at hand, if not, a slice of ham can be used in its place, and add it to the saucepan. Tightly cover, and let slowly cook for eight minutes. Remove the cover, add a gill of white broth (No. 99). Boil for two minutes longer. Transfer it into a stone jar, and use whenever required in other recipes.