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HERB SAUCE (for flavouring)

Slice a stick of horse-radish very finely, and with it two shallots, and a clove of garlic. Strip the leaves from a sprig of thyme, basil, marjoram, winter savoury, and parsley, and put all into a saucepan. Pour over them four table-spoonfuls of vinegar, the juice of a lemon, and a pint of cold water. Add a dozen peppercorns, a quarter of a salt-spoonful of cayenne, a salt-spoonful of bruised celery-seed, a leaf of tarragon, a dessert-spoonful of salt. Bring the sauce to a boil, colour rather darkly with burnt sugar, and let it simmer gently for ten minutes. Strain through a jelly-bag, and when cold, put it into bottles, and cork securely until wanted for use. Probable cost, 8d. Sufficient for one pint and a quarter.