Prepare underdressed or half-roasted game by the directions we have already given, and after having stripped the skin from the thighs, wings, and breasts, arrange the joints evenly in a clean stewpan, and keep them covered from the air and dust till wanted. Cut down into dice four ounces of the lean of an unboiled ham, and put it, with two ounces of butter, into a thick well-tinned saucepan or stewpan; add three or four minced eschalots (more, should a high flavour of them be liked), two ounces of sliced carrot, four cloves, two bay leaves, a dozen peppercorns, one blade of mace, a small sprig or two of thyme, and part of a root of parsley, or two or three small branches of the leaves. Stew these over a gentle fire, stirring or shaking them often, until the sides of the saucepan appear of a reddish-brown, then mix well with them a dessertspoonful of flour, and let it take a little colour. Next, add by degrees, making the sauce boil as each portion is thrown in, three quarters of a pint of strong veal stock or gravy, and nearly half a pint of sherry or Madeira; put in the well-bruised bodies of the birds, and boil them from an hour to an hour and a half; strain, and clear the sauce quite from fat; pour it on the joints of game, heat them in it slowly; and when they are near the point of boiling, dish them immediately with delicately fried sippets round the dish. When mushrooms can be obtained, throw a dozen or two of small ones, with the other seasonings, into the butter. The wine is sometimes added to the vegetables, and one half reduced before the gravy is poured in; but though a sauce of fine colour is thus produced the flavour of the wine is entirely lost.