Chop up any remains of game or bones thereof, and put them into a stewpan with a bit of butter, four shalots chopped, a bay-leaf and a sprig of thyme, three cloves, and a few peppercorns; fry those over the fire until they become browned; then add a pint of stock or water; boil this for a quarter of an hour, and strain it through a sieve for use, as occasion requires.