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Bechamel Brown Sauce

Chop some lean veal, bacon, one carrot, two small onions and one turnip. Put them into a saucepan with a small lump of butter, and fry until they are nicely browned; then dredge in a small quantity of flour, and fry that as well. Moisten the onions, etc., with some broth and one-half pint of cream; add three cloves, one bay leaf, a bunch of parsley and thyme, a small quantity of grated nutmeg, and salt and pepper. When on the point of boiling, move the sauce to the side of the fire, and allow it to stew gently for an hour. When strained, the sauce will be ready for serving.