• ½ pt. Espagnole sauce
• trimmings and carcase of strong-flavoured roast game
• 1 onion</

Break the game carcase into small pieces, chop the onion and shallots. Put the vegetables, game scraps, spices and herbs into a pan with the sherry or stock and simmer very slowly for ½ hr. Strain the liquid into the hot Espagnole sauce and reduce it slightly.