Cut small flat pieces of the meat, taking care to pare the skin and
sinews, but leaving as much fat as you can find in the inside of the
leg; season with a little salt and cayenne pepper and a little soup
jelly; put in two whole onions, two bunches of parsley, the same of
thyme, and a table-spoonful of mushroom-powder. Take two or three little
balls of flour and butter, of the size of a nut, to thicken the sauce;
beat it well together; let this simmer a little while; take off the
scum; put in the meat, and let it boil. Serve up hot, with fried bread
round it.