Barnave Sauce

Put four ounces of butter into a saucepan and when hot add a quarter of a pound of red carrots blanched and the same quantity of onions, both cut into three-sixteenth inch pieces. First fry the onions, then add the carrots and fry together a little, add a garnished bunch of parsley with thyme, a clove of garlic, a pound of game carcasses and when a good color add half a bottle of red wine and a pint of broth. Let all cook for three-quarters of an hour, skim it carefully, strain the sauce through a tammy or sieve, dilute it again with another pint of broth and throw in an ounce of very fresh bread raspings, an ounce of butter and the juice of one orange.