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Leveret, Cold Roast, with Poivrade Sauce

Divide the remains of a roast leveret into neat pieces, trim them, and put them aside until wanted. Cut an ounce of lean uncooked ham into dice, and take the same quantities of minced onion, carrot, and celery. Put these ingredients into a stewpan with an ounce of butter, and fry them until they are lightly browned. Pour over them three table-spoonfuls of vinegar, a table-spoonful of mushroom ketchup, and about a tea-spoonful of anchovy sauce; add half a blade of mace, a tea-spoonful of salt, a salt-spoonful of cayenne, and a bayleaf. Simmer gently for half an hour, then add half a pint of good brown sauce and a glass of white wine. Boil gently, and skim carefully until all the fat has been removed, then strain the sauce, put it back into the stewpan, and let it boil for a few minutes. Put in the pieces of cold leveret, and serve when they are quite hot. The sauce must not boil after the leveret is added. Time, an hour and a half. Probable cost, exclusive of the wine, 10d. Sufficient for four or six persons.