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No 12 Neapolitan Sauce

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme,
bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce (No. 1),
tomato sauce, game stock or essence.
Fry an onion in butter with some bits of cut-up ham, then pour a
glass of Marsala over it, and another of blond of veal, add a sprig
of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of
mushroom cuttings, and reduce half. In another saucepan put two
cups of Espagnole sauce, one cupful of tomato sauce, and half a cup
of game stock or essence. Reduce a third, and add the contents of
the first saucepan, boil the sauce a few minutes, and pass it
through a sieve. Warm it up in a bain-marie before using.

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