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Beef Sauce, Piquante

Put one ounce of butter and four table-spoonfuls of vinegar into a stewpan with four finely-chopped shallots, and stir over the fire with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir three or four minutes; take one pint of bouillon or common stock broth, a little colouring, and one-eighth of an ounce of pepper; boil all together fifteen minutes, then add one table-spoonful of chopped gherkins and one of minced parsley, boil up, skim, and serve in a sauce tureen as an accompaniment to boiled beef. Time, twenty minutes. Sufficient for six or eight persons.