Put into a stewpan a large bunch of parsley-leaves, some scalRons, two bay-leaves, a little thyme, a dessertspoonful of fine white pepper, a glass of vinegar, and a small quantity of butter; set the pan on the fire, and reduce the whole till nearly all gone, when add two ladlefuls of espagnole, and one of stock; reduce these again to the proper consistence, and strain it for use.