218 | Fumet of Game.
—Pare and slice one sound carrot and half a medium-sized onion; place them with half a sprig of thyme, one bay-leaf, a small piece of raw, lean ham, also cut up, and the carcass of any kind of raw game in a covered saucepan. Let them brown well; add a glassful of Madeira wine, let it come to a boil; then moisten with one quart of white broth (No. 99), or consommé (No. 100); add a pinch of salt, twelve whole peppers. Cook well for forty-five minutes, then press through a napkin.