In either case, boil the meat in four quarts of water for five hours, reducing the amount to two quarts, and treating as stock for clear soup.
Remove all fat, and put on the fire next day, half an hour before dinner, seasoning it with a saltspoonful each of mace, powdered thyme, or sweet marjoram and clove.

Melt a piece of butter the size of a walnut in a small saucepan; add a heaping tablespoonful of flour, and stir both till a bright brown.

Add soup till a smooth thickening is made, and pour it into the soup-kettle.

Cut about half a pound of the cold meat into small square pieces,--_dice_ they are called,--and put into the tureen.

Make forcemeat balls by chopping a large cup of meat very fine; season with a saltspoonful each of pepper and thyme; mix in the yolk of a raw egg; make into little balls the size of a hickory-nut, and fry brown in a little butter.