1 middling-sized onion, also cut in two, with a clove stuck in each piece
1 sprig of thyme
1 sprig of parsley
1 clove of garlic
Put the butter in a stewpan, and set it on the fire; when melted, sprinkle in it, little by little, the flour, stirring the while; when of a proper thickness, and of a brownish color, take from the fire, add the vinegar, claret wine, broth, shallot, onion, thyme, parsley, bay-leaf, garlic, a little salt, and the pepper-corns; boil about twenty minutes, strain and use.
The vinegar, shallot, and onion may be boiled separately as for a piquante sauce.