Besides a few slices of ham and veal, put into a stewpan any remains which you may have of poultry and game, and let them boil for one hour in water more than sufficient to cover them; after which skim off the fat from the gravy, add fried onions, sweet herbs, a bay-leaf, spice, mace, and mushrooms, with minced carrots, celery, shalots, and a small clove of garlic, and leave the whole to stew until quite mashed: it will take full two hours. Then strain it, and if the gravy be not strong enough add sufficient coulis or glaze to make it so. If it wants flavor, add soy, and if mushrooms have not been one of the ingredients, put in ketchup: if not thick enough, a little arrowroot, or common flour, with a piece of butter, will have the effect; but if the gravy be truly rich, it will not require the addition.

Such is the foundation of the sauce; but in most cases white wine is added, for the purpose of stewing game: it is needless to say that Madeira and sherry are best, but Cape or ginger wine will be found good substitutes.