For the demi-glace:
50g mushrooms, chopped
1 litre beef (or chicken) stock
100-125ml Madeira (or port)
salt and freshly ground black pepper
50g unsalted butter

For the Madeira sauce:
100-150ml Madeira
salt and freshly ground black pepper
10g butter

PREPARATION:

1. This sauce is made in four parts. First make a roux by melting the dripping or butter in a large saucepan and frying the onions, carrots and celery until browned. Sift in the flour and stir for about 10 minutes.

2. Then use this roux to make a Sauce Espagnole. Slowly stir in 2 litres beef stock, the canned tomatoes and parsley. Simmer for 2-3 hours, occasionally skimming the fat. When it reaches the consistency of double cream, sieve. Use straight away or keep covered and refrigerated until required.

3. Next, add the mushrooms and another litre of stock. Slowly cook down by about half, uncovered. This should take a couple of hours. When reduced, sieve into a clean pan.

4. Make the demi-glace by adding 100-125ml Madeira or port, seasoning and 50g unsalted butter.

5.Finally, measure out 250ml of the demi-glace and combine it with 50ml Madeira. Reduce on a medium heat to about 250ml then seive. Add another 50-100ml Madeira, depending on taste, season again and whisk in the final 10g butter.