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Sauce, Genevoise

Place in a saucepan half a sliced carrot, half a sliced onion, half ounce raw, lean ham, cut into small pieces, one bay leaf, one sprig thyme, one clove, a teaspoon whole black pepper, one clove garlic and two branches parsley, adding one tablespoon butter; neatly brown the vegetables for ten minutes, occasionally stirring. Add one gill claret and one gill of the fish broth. Let reduce to half the quantity, then pour in one and a half gills demi-glace; mix a little and let slowly boil for twenty minutes, strain the sauce through a cheesecloth into a bowl and use as required.