Salmis Sauce

Chop up small some trimmings of the roast game intended for the salmis, and put these into a small stewpan with a bay-leaf and thyme, and a tablespoonful of salad-oil; fry the whole of a light-brown colour, and then add a glass of white wine and half a pint of brown sauce; boil gently on the corner of the stove for ten minutes; remove the grease and scum, and strain into a small stewpan for use.