Veal gravy soup

Garnish the bottom of the stewpan with thin pieces of lard, then a few
slices of ham, slices of veal cutlet, sliced onions, carrots, parsnips,
celery, a few cloves upon the meat, and a spoonful of broth; soak it on the
fire in this manner till the veal throws out its juice; then put it on a
stronger fire, till the meat catches to the bottom of the pan, and is
brought to a proper color; then add a sufficient quantity of light broth,
and simmer it on a slow fire till the meat is thoroughly done; add a little
thyme and mushrooms. Skim and sift it clear for use.