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Salmi Sauce

Finely slice one onion, three shallots, one carrot and two medium, fresh mushrooms. Place in a saucepan with a half pound any kind of game bones, a half ounce butter, and brown for ten minutes, stirring once in a while. Add a teaspoon crushed black pepper, a half teaspoon salt, bay leaf, sprig thyme, clove and branch chervil. Pour in a half gill port or sherry, let briskly boil for five minutes, then pour in a gill demi-glace and a half gill water. Mix well, slowly boil for twenty minutes, skim fat off surface of sauce, strain sauce through Chinese strainer into a bowl, then through cheesecloth into a small saucepan, and serve as required.