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One Tomato (Gill of Sherry)

One gill of Sherry.

A few drops of Lemon-juice.

A Bayleaf, Thyme, Shalot.

A few Mushrooms.

Fry the bones in the butter with the herbs, add the flour and brown; then add the stock, tomato, and mushrooms; cook these well till reduced to half a pint; add the sherry and lemon-juice, strain, and pour over the Chartreuse.