This section is from the book "Catherine Owen's New Cook Book", by Catherine Owen. Also available from Amazon: Catherine Owen's New Cook Book.
Dissolve two ounces of butter in a saucepan; a carrot, a turnip, an onion cut in two, also, if to be had, a shallot and two cloves, a sprig of thyme, one of parsley, a bay leaf, a little salt, and two peppercorns; let these all fry until they are a nice brown, stirring them all the time; then add gradually a small cup of claret and half a pint of good brown sauce; simmer gently ten minutes, and remove the scum as it rises; strain and serve very hot.
 
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