Sauce Bourguignonne.—Toss in an ounce of butter or clarified dripping, two or three mushrooms, two or three shallots or small silver onions, and a spray or two each of parsley and thyme, till they are well browned; then add half a pint of red wine (Burgundy), and two or three cloves, and let it reduce to half; stir to this half a pint of rich espagnole, and a gill of strong stock or consommé, or some Liebig extract; boil for fifteen to twenty minutes, skimming it well, and letting it reduce a fourth part; tammy, and use. Many cooks just tie the thyme, parsley, and mace, if used, into a bunch, and lifting this out at the last, serve the sauce as it stands.