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HARE, SAUCE FOR (another way)

Fry a sliced carrot and a sliced onion in a little butter until lightly browned. Pour over them half a pint of brown sauce, nicely seasoned, add a blade of mace, a little salt and pepper, if necessary, and a quarter of a pint of stock, and simmer gently for half an hour. Strain the gravy, stir into it two table-spoonfuls of red currant jelly and a table-spoonful of vinegar, and serve in a tureen. Probable cost, 6d. Sufficient for five or six persons.