Put into a vegetable-pan two ounces of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three-quarters, and add one-half pint of half-glaze. Keep the sauce simmering for half an hour; remove the scum from time to time, and strain it through linen or a sieve. When dishing it up, finish it with two tablespoonfuls of dissolved meat glaze, a few drops of lemon juice, and four ounces of beef-marrow, cut into slices or cubes and poached in slightly salted boiling water. Butter may be added to the extent of about three ounces per pint, which makes it smoother, but less clear. It is especially suitable for grilled butcher's meat.