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Poivrade Sauce, Easily Made

Put two ounces of butter into a stewpan, with two onions, a shallot, a carrot, a turnip cut into dice, two cloves, a bay-leaf, and a sprig of thyme. Stir these ingredients constantly over a gentle fire until they are lightly browned, then dredge a dessert-spoonful of flour over them, and add a little pepper and salt, a glass of claret, half a glass of vinegar, and a glass of water. Boil all gently for half an hour. Skim, strain, and serve. Time, ten minutes to fry the vegetables. Sufficient for four or five persons. Probable cost, 5d., exclusive of the wine.