Salmis Sauce


One and a half ounces of good butter put in a pan with an onion that is cut up in dice shapes, a slice or two of tomato, one or two fresh mushrooms, a little thyme, parsley, pinch of mignonette pepper, and the bones of any birds chopped up; fry all together for about fifteen minutes with the cover on the pan, then add about one ounce of flour, a wineglass of port wine or sherry, an ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, a pint of brown sauce; boil all together for about fifteen minutes, keep skimmed, remove the bones, then tammy and use. The bones can be afterwards put in the stock-pot.