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Piquante Sauce

Cut up about half an ounce of onions and fry in a couple of spoonfuls of good vinegar. Cook dry, but great care must be used to see that it does not brown too much or scorch. Add to this three gills of brown sauce, a half cup of broth, then put in one tablespoonful of cucumber and a little less of parsley, both chopped and cooked slowly twenty minutes.