Categories: Sauces, Vegetables 
      Yield: 6 servings 
  
      2 oz Slab Bacon, Diced                   1    Clove Garlic, Crushed 
      2 lg Onions, Chopped                     2 c  Hearty, Dry, Red Wine 
      2 lg Carrots, Peeled And Chopped         1 ea Bouquet Garni 
      3 lg Shallots, Minced                    2 c  Brown Stock (See Stocks) 
      1 lg Leek, White Part Only, Well         1 tb Whole Black Pepper Corns, 
           -Washed And                              -Crushed 
           Thinly Sliced                            Salt To Taste 
      2 tb Red Wine Vinegar                  1/4 c  Brandy 
      2 tb Unbleached Flour                
  
  This easy version of the classic pepper sauce clearly illustrates why some 
  old-time combinations just cannot be improved upon. Serve this with beef or 
  game, especially pheasant. This sauce will also keep for two days in the 
  refrigerator.  Rewarm over low heat before serving. 
   
  Saute the bacon in a large heavy saucepan over medium heat for 2 minutes. 
  Add the onions, carrots, shallots, and leek and cook until well browned, 
  about 12 to 15 minutes.Stir in the vinegar and simmer over low heat until 
  the liquid has evaporated, about 10 to 15 minutes.  Whisk in the flour and 
  cook one minute more.  Then add the garlic, wine, bouquet garni and stock. 
  Simmer over low heat for one hour. Stir in the cracked peppercorns and salt 
  then simmer for 10 minutes more.  strain through a sieve lined with a layer 
  of cheesecloth.  Return to the saucepan and add the brandy. Simmer 3 
  minutes over low heat and serve hot. 
   
  Yield:  About 2 1/2 Cups of sauce. 
   
  From The Complete Book Of Sauces by Sallie Y. Williams