Chasseur Sauce


Put three quarters of a pint of good brown sauce in a stewpan with one ounce of glaze, a pinch of castor sugar, and a wineglass of wine (madeira or sherry), boil up together, and add one small onion that has been cut up into little dice shapes, and fried in a tablespoonful of salad oil till of a nice golden colour; also add to the sauce one and a half ounces of lean ham or tongue cut up into tiny dice shapes. Boil together for about fifteen minutes, keeping it well skimmed while boiling. It is excellent to serve with poultry, pheasant, partridge, rabbit, venison, mutton, &c.