Marinade Sauce

Cut into thin slices a quarter of a pound of carrots and as many onions; lay them in a sauce-pan with two ounces of butter, and a bunch of parsley garnished with a bay leaf, as much thyme, basil, and a clove of garlic, two minced shallots, and four cloves. Fry the whole lightly without coloring in the butter, and then moisten with two quarts of water, and one pint of vinegar or more according to strength, and a tablespoonful of peppercorns; let cook for one hour, then strain through a sieve, return it to the fire, and reduce to half; add one quart of espagnole (No. 414) and reduce again to the consistency of a sauce.