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YACHT SAUCE (a la Norah)

Make a little butter hot, slice a medium-sized Spanish onion, and fry it brown, add a pint of brown stock, a table-spoonful of brown roux, the same measure of Worcester sauce, of mushroom ketchup, and of lemon juice, an ounce or two of grated ham, a teaspoonful of soy, and salt and pepper to taste. Boil until the onion is pulpy, then sieve the sauce, reboil it, and use it for reheating cold fish, game, or meat. This is a good sauce for serving with smoked salmon, dried haddock, or eels.