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Ravigote Sauce, for Hare and Venison

Melt two ounces of butter in a saucepan, and throw into it a moderate-sized onion and carrot chopped small, a tea-spoonful of scraped horse-radish, a pinch of powdered thyme, a bay-leaf, and a little mace. Stir these ingredients over a gentle fire till the onion is tender. Pour in a table-spoonful of vinegar and half a pint of stock, add a little brown thickening, and skim the sauce well. When it is smooth and of the consistency of custard, dissolve a table-spoonful of red currant jelly in it, rub it through a fine sieve, add pepper and salt if required, and serve in a tureen. Time, a few minutes to boil the sauce. Probable cost, 10d. Sufficient for six or eight persons.