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SALMI SAUCE (another way)

Scrape the red part of a carrot, and put the pulp into a saucepan with a bay-leaf, a bunch parsley, a sprig of thyme, three or four pieces of bacon or blanched bacon-rind, three shallots chopped fine, and the bruised trimmings of the game to be used for the salmi. Add a slice of fresh butter, or a table-spoonful of Lucca oil, and stir the ingredients over the fire till they are lightly browned. Moisten them gradually with half a pint of good brown sauce and a glassful of sherry and Madeira. Stew all gently together till the sauce is very good, skim and strain it, season with pepper and salt, and it will be ready for the game. Time, one hour or more. Sufficient for five or six persons.