Financiere Sauce

Put a pint of good stock into a stewpan with an ounce and a half of thickening, No. 9; stir over the fire until it boils, and then add a glass of madeira or sherry, a glass of mushroom catsup, and a small pinch of cayenne; allow the sauce to remain gently boiling by the side of the fire to clear itself, for about a quarter of an hour; remove the skum, boil it down, for five minutes longer, and then add a small piece of glaze, and when this is dissolved, strain the sauce into a small stewpan for use.