Roast two grouse, let them get partly cold if time permits, then cut
them into joints, which use for a salmi (see No. 876); chop the
trimmings up small, with the back bones, and put them into a stewpan
with a glass of sherry, an onion, a piece of carrot, and a piece of
turnip, all in slices, a little celery, a sprig of thyme, and parsley, a
bay-leaf, one clove, and half a blade of mace, stir them over the fire
five minutes, then add a quart of brown sauce (No. 1), and a pint of
consommé (No. 134); boil quickly upon the corner of the stove twenty
minutes, then skim it well, pass it through a sieve, and afterwards
through a tammie into a basin, and use where required.
The trimmings of any description of game, or some left from a previous
dinner, may be used for making the above sauce, but if you have the
choice, the trimmings of grouse are preferable.