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Salmon Trout, Sauce For

Take one or two slices of uncooked ham, an onion cut into four, four cloves, a little pepper, a shallot, and an ounce of butter. Put them into a saucepan, and set over a slow fire for a few minutes, then add a table-spoonful of flour and some good stock. Add a glass of red wine, a small lump of sugar, a little salt, and six anchovies, previously washed and scraped. Let the sauce boil, and pass it through a tamis, then serve with salmon trout or eels.