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Ricardo Sauce for Game, Etc

Take any bones of cold roast game that may be left from a previous dressing, chop them into small pieces, and dredge a table-spoonful of flour over them. Slice four moderate-sized onions, and fry them in butter until they are lightly browned without being burnt; put them into a clean saucepan with the bones, half a pint of stock made from bones, a quarter of a teaspoonful of Bovril, a crust of toasted bread, a glassful of sherry, and a little pepper and salt. Stir the sauce over the fire till done enough, rub it through a fine sieve, heat it again, and serve. Time, a quarter of an hour to simmer the sauce. Sufficient for six or eight persons.