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Wine Browning, for Flavouring and Colouring Gravies

Dissolve an ounce of fresh butter in a small saucepan, and stir into it a quarter of a pound of powdered white sugar. As soon as it begins to colour draw it to the side, and stir into it very gradually a pint of good port. Pour it into a fresh saucepan, and put with it six cloves, twelve peppercorns, three minced shallots, one blade of mace, one inch of stick cinnamon, the thin rind of a lemon; a wine-glassful of mushroom ketchup, and a little salt. Stir the mixture over a gentle fire for ten minutes, strain it into a basin, let it get cold, skim it, and bottle for use. Time, ten minutes to simmer the sauce. Sufficient, a few drops will pleasantly flavour and colour half a pint of gravy.