From: The Thorough Good Cook

Sauces: 17. Brown Italian

Chop a shallot, pass it in a stew-pan with a spoonful of oil or a little butter, a clove, to blade of mace, a few peppercorns, a little ham, and a small piece of bay-leaf when fried a little, add two tablespoonfuls of mushroom chopped very fine, which pass also a few minutes; add two ragout-spoonfuls of Spanish sauce, and one of brown broth; stir the whole over the fire till it boils; draw it to the corner and let it simmer fifteen or twenty minutes; skim it, and strain it through a colander-spoon.

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