Poivrade for Sauces

Not to be mistaken for poivrade sauce. Put into a saucepan four ounces of butter with half a pound of onions and six shallots, both cut into one-eighth inch squares, also a pound of carrots, half a pound of lean ham cut in three-sixteenth inch squares, a tablespoonful of pepper corns or else a teaspoonful of mignonette, a bunch of parsley garnished with two bay leaves, a clove of garlic and four cloves. Fry the whole slowly without coloring; then moisten with one pint of vinegar and a pint of veal blond (No. 423), reduce all until dry, and moisten once more with a pint of veal blond and two gills of white wine, also three pints of espagnole (No. 414). Boil slowly, despumate for an hour, and strain through a sieve.