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Herb Sauce

Take two parts of parsley to one of chervil and chives, chop them finely, and pour over as much vinegar as will rather more than cover them. Let them infuse at least an hour, to draw out the flavour of the herbs. This is the usual accompaniment on the Continent to boiled calf's head. A small quantity of other herbs, such as thyme, marjoram, basil, or sage, may be used, if the flavour is liked, but they are not generally included in herb sauce properly so called. Probable cost, 6d. per half-pint. Sufficient for four or five persons.