Chop a shallot, pass it in a stew-pan with a spoonful
of oil or a little butter, a clove, to blade of mace, a few
peppercorns, a little ham, and a small piece of bay-leaf-
when fried a little, add two tablespoonfuls of mushroom
chopped very fine, which pass also a few minutes; add
two ragout-spoonfuls of Spanish sauce (No. G4j, and one of
brown broth (p. 77); stir the whole over the fire till it boils;
draw it to the corner and let it simmer fifteen or twenty
minutes; skim it, and strain it through a colander-spoon.
 
 
 

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