It is brown sauce with minced garlic, ham, shalot, claret, cayenne and lemon juice. Take a few shreds of lean cooked ham - only enough for a flavoring - and mince and pound it fine, boil it in a pint of brown sauce or veal gravy, or use Spanish sauce if not too much tomatoes in it. Add while boiling a bay leaf, two or three cloves and a piece of mace and pinch of cayenne. In another saucepan put a tablespoon of minced young onion and a clove of garlic crushed and minced and a spoonful of oil, and stir over the fire to cook. Strain the seasoned brown sauce into it, and a cup of claret and let boil down, skimming off the oil and scum as it rises, and add lemon juice and a spoonful more wine to brighten it by causing more scum to rise. Bordelaise means of Bordeaux, the part of France whence claret wine comes.