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GRAVY, SHALLOT (for broils and grills)

Peel three shallots, cut them into thin slices, and put them into a saucepan, with three table-spoonfuls of best French vinegar; boil for five minutes, then add a quarter of a pint of clear brown gravy, two pinches of salt, and two grains of cayenne. Boil altogether five minutes longer and serve as hot as possible. Probable cost, 3d. Sufficient for nearly half a pint of gravy.