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Mirepoix

A flavouring for made dishes, which should be always at hand and ready for use. The following extract of meat and vegetables is to be recommended. Brown in a stewpan, with three ounces of butter, a pound of uncooked ham, and half that weight of fat bacon, cut into small pieces. Slice two carrots, two onions, and two shallots, and add them, with a couple of bay-leaves, a bunch of parsley, and a sprig or two of thyme. When slightly coloured, pour in two quarts of good veal stock, and a bottle of light wine. Spice, pounded mace, and cloves may be added, but a dozen peppercorns, bruised, are indispensable. Boil, strain, and use this flavouring when wanted. Time, two hours to simmer.