Put a small bit of butter, a small carrot cut into dice, a few shalots cut in the same way, some parsley roots, six green onions, some parsley, a few slices of ham, a clove, a little thyme, the half of a bay-leaf, a few grains of peppercorn and allspice, with a little mace, in a small stew-pan. Let the stewpan be put on a slow fire, till it begins to be of a fine brown all round; then keep stirring with a wooden spoon; pour into the stewpan four spoonfuls of white vinegar and a small bit of sugar. Let this reduce nearly to a glaze; then moisten with some Spanish sauce and a little consomme, that you may be enabled to take the fat off from the sauce; season with cayenne and a little salt. Taste whether it be salt enough, but observe that it should not be too acid; skim off the fat, and strain the sauce through a tammy, and serve up. "When this sauce is well made, not too thick, and of good color, it is good with the following entrees:-Cotelettes Maintenon, broiled chicken, broiled pigeon, fried chicken, marinades of all sorts, such as calf's feet, lamb's ears, trotters, calf's head, and generally with every thing requiring tart sauces. You may add to it a little preserved tomatoes, to give a good color and sharp taste.