Hunter's Sauce

Put two ounces of butter into a saucepan, with two shallots cut in one-eighth inch dice; fry them a light golden color, and then moisten with one pint of espagnole (No. 414), and one pint of game stock; season, and boil on one side only, to despumate, then add half a bottle of Bordeaux, one ounce of cooked lean ham cut into small three-sixteenth inch squares, and two ounces of mushrooms. This sauce may be thickened with two gills of liquid game blood mixed with a tablespoonful of good vinegar; thicken it without boiling, strain the sauce through a tammy and serve.