Put two onions, half a carrot, and a turnip, in slices, into a stewpan,
with two ounces of butter, a little celery, leek, a sprig of parsley,
one of thyme, one bay-leaf, two ounces of lean ham, and eight
peppercorns; pass them over a sharp fire until rather brown, add six
tablespoonfuls of Tarragon vinegar, just boil it, then add a pint of
brown sauce (No. 1), and half a pint of consommé (No. 134); simmer a
short time, skim it, then reduce quickly until it adheres to the back of
the spoon, then pass it through a tammie and use where directed. This
sauce requires to be highly seasoned.