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Gravy, Piquant, for Hash

Mince very finely two shallots and a quarter of a clove of garlic. Put them in a stewpan, with a piece of butter the size of a walnut. Fry very gently, until lightly browned, and keep stirring, to prevent burning. Mix with the gravy, smoothly, two table-spoonfuls of flour, and a dessert-spoonful of chopped parsley. Add two table-spoonfuls of vinegar or lemon-juice, a cupful of good stock, and half a slice of bread, toasted until it is firm and hard, but not burnt. Garnish the dish with pickled gherkins. Time, half an hour. Probable cost, 4d. Sufficient for half a pint of gravy.