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POIVRADE SAUCE (another way)

Take a slice of lean ham, and cut it into dice. Put them into a stewpan with two ounces of fresh butter, and add a carrot, a turnip, a shallot, and two young onions, all finely sliced, together with a blade of mace and six or eight peppercorns. Stir these over a gentle fire until they are slightly browned, then add very gradually four table-spoonfuls of vinegar, three table-spoonfuls of port, a lump of sugar, and a quarter of a pint of good brown sauce. Simmer all gently together until the sauce is smooth, thick, and nicely flavoured, then strain, and serve immediately. When brown sauce is not at hand it may be easily made by mixing over a gentle fire equal proportions of butter and flour, stirring the mixture constantly until it is slightly browned, and then moistening it with boiling stock or even water. Time to boil the sauce, half an hour. Probable cost, 10d., exclusive of the port. Sufficient for five or six persons.