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Salmi Sauce

This is a sauce for salmi of partridges, pheasants, etc. Take four shallots and a carrot cut into dice, some parsley-roots, a few bits of ham, a clove, two or three leaves of mace, the quarter of a bay-leaf, a little thyme, and a small piece of butter, with a few mushrooms. Put the whole into a stewpan over a gentle fire; let them fry till you perceive the stewpan is coloured all round. Then moisten with half a pint of Madeira and a very small lump of sugar. Let the liquor reduce to one-half. Put in six spoonfuls of Spanish sauce, and the trimmings of the partridges. Let them stew for an hour on the corner of the stove. Skim the fat off, taste whether the sauce be seasoned enough; strain it over the members, make it hot without boiling; reduce it, strain it through a tamis; then cover the salmi with it.