Cut up 1 lb beef. Place the beef in a saucepan with ½ lb pork fat and root vegetables and fry until brown. Add 3 glasses water, boil for 30 minutes, and strain. Fry ½ spoon butter with ½ spoon flour, dilute with this bouillon, and boil thoroughly. Add 1½ lots* of finely crushed dried bouillon, a little lemon juice, and salt. Bring to a boil, remove from the stove, and set aside. Remove the fat from the top and strain the sauce.
If serving this sauce with the main meat course, use 2 glasses of sauce in which the meat was cooked instead of 1 lb of beef as indicated above.
If preparing this sauce for pâté, add ½ glass Madeira, 4–5 truffles, and amourettes.