Put an onion in slices into a stewpan with two sprigs of thyme, one
bay-leaf, half a blade of mace, one clove, four sprigs of parsley, two
ounces of lean ham, and one ounce of butter; stir them round over a slow
fire until becoming rather brown, then add a spoonful of Chili vinegar,
ten of demi-glace (No. 9), and ten of consommé (No. 134), boil
altogether about ten minutes, skim it, then add ten spoonfuls of very
bright preserved tomates, half a teaspoonful of sugar, and a very little
scraped garlic; season with a little cayenne pepper and salt; boil
altogether five minutes, rub it through a tammie, put it again into a
stewpan, set it upon the fire, boil and skim it. Use it where directed.