|Chopped ham/Bacon||2 Ounce|
|Brown stock||1 Pint|
|Tomato paste||2 Tablespoon|
|Onion||1 Medium, chopped|
|Sherry/Madeira||1⁄4 Cup (4 tbs)|
|Carrot||1 Small, chopped|
|Mushrooms||4 Ounce, chopped|
|Corn flour||1 Ounce|
Heat the butter and fry the ham or bacon, onion, carrot and mushrooms until they begin to brown.
Then finish as with the Roux Method, adding the tomato paste with the stock.
Simmer for 1 hour.
Add the sherry and seasoning just before serving and thin with stock as necessary.