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Sauce Poivrade

Finely chop a medium-sized white onion, one carrot, and fry in a saucepan with a level tablespoon butter to a nice golden colour, then add half ounce finely minced raw ham, one saltspoon thyme, half sprig bay leaf, one saltspoon marjoram, three cloves and a teaspoon freshly crushed black peppers. Moisten with half gill tarragon vinegar, one gill hot broth or water and reduce to one half the quantity. Then add one gill demi-glace and a saltspoon cayenne pepper; gently stir for one minute, then reduce for five minutes. Strain through a cheesecloth into a saucebowl and use as required.