Richelieu Sauce

Peel, slice, and fry four onions, add a few roast game bones chopped fine, and an ounce of flour; mix well together, moisten with a glass of sherry, and half a pint of good stock, a little pepper and salt, and a bit of glaze; stir over the fire for a quarter of an hour, then rub through a tammy or hair sieve, and keep hot in a small stewpan for use.