"Roebuck sauce." There are two versions of this. Either a game sauce, most likely venison trimmings lightly fried in butter, with mirepoix of vegetables, poivrade sauce, red wine and sometimes redcurrant jelly or cayenne pepper and sugar. Alternatively, a sauce of onions and ham roughly cut, cooked in butter, to which vinegar is added and reduced and then demi-glace, port and redcurrant jelly.
