1 sprig of parsley.
1 small slice of carrot.
1/2 tablespoonful of salt.
1/2 teaspoonful of pepper.
1-1/2 tablespoonfuls of butter.
1-1/2 tablespoonfuls of flour.
2 quarts of boiling water.
Have the butcher cut the bone into six parts. Wash the shank carefully, being sure to remove any particles of meat or gristle that are not perfectly sweet. They will be found at the small end, if at all. Put the shin in a stewpan with the onion, carrot, bay leaf, parsley, clove, salt, pepper, and water.
Place the stewpan on the fire, and when its contents begin to boil, skim the liquid carefully, and set the pan back where the meat will only simmer for six hours. At the end of five hours and a half, dip out one pint of the liquid; and after allowing this partially to cool, skim off the fat.
Put the butter in a saucepan and place it on the stove. When the butter begins to bubble, add the flour, and stir the mixture until it is smooth and brown; then gradually add three gills of the cold liquid. Cook for three minutes, stirring all the time. Season with salt and pepper, and set back where it will keep hot.