Put a couple of onions in slices into a stewpan, with half an ounce of
butter, a sprig of thyme, and one bay-leaf; pass them over a sharp fire
until lightly browned; add two teaspoonfuls of common vinegar, let it
boil, and then add a pint of brown sauce (No. 1), and half a pint of
consommé (No. 134); let it simmer ten minutes at the corner of the fire,
skim it well, then place it over the fire, stir and reduce it well,
until it adheres lightly to the back of the spoon; then add two
tablespoonfuls of red currant jelly; pass it through a tammie, and it is
ready to serve with roast hares, fillet, &c., where directed.