Fry, with two ounces of butter and two ounces of oil, one pound of raw Mirepoix to which are added four pounds of well-broken bones and ground-game trimmings. When the whole is well browned, drain the grease away, and dilute with one pint each of vinegar and white wine. Reduce this liquid by three-quarters, then add three quarts of game stock and a quart of Espagnole Sauce. Boil, cover the saucepan, and put at side of fire for three hours. At the end of this time pour into a fine sieve placed over a tureen; press the remains so as to expel all the sauce they hold, and pour the sauce into a tall, thick saucepan. Add enough game stock and Marinade, mixed in equal parts to produce three quarts in all of sauce, and gently reduce the latter while removing scum. As it diminishes in volume, it should be passed through muslin into smaller saucepans, and the reduction should be stopped when only a quart of sauce remains.