Provencale Sauce

Put into a small stew-pan the following ingredients : viz., a spoonful of chopped capers, ditto of chopped raw mushrooms, ditto of chopped shalots, ditto of salad-oil, a clove of garlic, three cloves, a bit of mace, a bay-leaf and thyme, and twenty peppercorns; fry this over the fire for five minutes, stirring it the whole time; then add four ripe tomatas, a glass of sherry, and a piece of glaze the size of a walnut; stir again on the fire until the tomatas are quite dissolved, and after having rubbed the sauce through a tammy or sieve, pour it into a stewpan to be made hot for use. Add a piece of glaze.