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Game, Sauce For

Put a piece of butter the size of an egg into a saucepan, with two minced shallots, and six ounces of the shin of beef, cut into small pieces, or the remains of a roasted partridge. Fry until lightly and equally browned, and to secure this, turn frequently. Pour on gradually one pint of boiling water, add a blade of mace, a sprig of parsley, two bay-leaves, and a little salt and pepper. Thicken with a table-spoonful of flour mixed smoothly with a little water, add a little browning, if necessary, and simmer gently for an hour and a half. Strain, clear well from fat, and boil up again, adding one glass of claret and a table-spoonful of walnut ketchup. Pour a little of the gravy round the birds, and send the rest to table in a tureen. Probable cost, 9d., exclusive of the wine. Sufficient for a brace of small birds.