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POIVRADE SAUCE (a very good sharp Sauce)

Dissolve two ounces of butter over a gentle fire, and put with it a small slice of ham cut into dice, a scraped carrot, a turnip, an onion, a shallot, a bay-leaf, a blade of mace, a small sprig of thyme, a stick of celery cut small, and twenty peppercorns. Stir these ingredients over the fire till they are nicely browned, then add gradually a wine-glassful of vinegar, a table-spoonful of mushroom ketchup, a glass of port or sherry, a tea-spoonful of powdered sugar and half a pint of good-brown sauce. Simmer gently by the side of the fire, and carefully remove the scum as it rises. Strain, and serve hot. When thick brown sauce is not at hand, dissolve one ounce of butter in a saucepan, mix an ounce of flour smoothly with it, and stir quickly over a slow fire for three or four minutes, or until it is nicely browned. Moisten gradually with a little broth, or failing this, water, until the sauce is of the consistency of thick cream. Boil it a minute or two, and it is ready for use. The quantity of vinegar used in this recipe may be increased or diminished, according to taste. Time, half an hour to simmer the sauce. Probable cost, 1s. for this quantity. Sufficient for six or eight persons.