Heat two ounces of butter in a stewpan and insert one pound of raw Mirepoix. Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar and one-half pint of Marinade, reduce to two-thirds; add one pint of Espag-nole Sauce, and cook for three-quarters of an hour. Ten minutes before straining the sauce, but not before, put in a few crushed peppercorns.

Pass the sauce through a strainer, pressing the aromatics; add a further one-half pint of Marinade, and remove scum for quarter of an hour, simmering the while. Strain again through a sieve and finish the sauce, when ready for serving, with two ounces of butter.

This sauce is suitable for joints marinaded or otherwise.