Cullis à la Reine, or Queen’s Stock.
Cut some veal into thin slices; beat them, and lay them in a stewpan, with some slices of ham; cut a couple of onions small, and put them in; cut to pieces half a dozen mushrooms and add them to the rest, with a bunch of parsley; and set them on a very gentle stove fire to stew. When they are quite done, and the liquor is rich and high tasted, take out all the meat, and put in some grated bread; boil up once, stirring them thoroughly.