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Neapolitan Sauce

Reduce in a saucepan two tablespoonfuls of raw mirepoix with one-half ounce of butter; after five minutes moisten it with one-half pint of Madeira wine, one-half pint of Spanish sauce, two tablespoonfuls of tomato sauce and two tablespoonfuls of essence of game. Reduce for ten minutes and rub through a sieve.