- Stock (add any remnants and bones of fowl or game)
- 2 ounces of butter
- lean veal
- cuttings of beef, fowl, game trimmings
- 3 peppercorns
- mushroom trimmings
- 1 tomato
- 1 carrot
- 1 turnip
- 2 cloves of onion
- 1 bay leaf
- 1 a sprig of thyme
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram.
Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.