From:
The Thorough Good Cook
Sauces: 17. Brown Italian
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, and one of
brown broth; 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.