Mirepoix, or Foundation for Flavouring Sauces, or Game Soups

Take red carrots, onions, celery, parsley-roots, shallots, raw ham or bacon, cloves, mace, and peppercorns; of each relative proportions—according to the quantity required for any given purpose: fry altogether with some butter in a stewpan, stirring occasionally until the ingredients attain a brownish hue; then add a little wine and stock; boil gently for a quarter of an hour, and use this preparation, as herein directed, for game soups, &c.