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Onion Sauce, Brown, Piquant

Fry the onions as in the last recipe. When they are quite tender, pour over them half a pint of gravy mixed smoothly with a table-spoonful of flour, add pepper and salt, if required, a lump of sugar, a dessert-spoonful of tarragon vinegar, and a glass of sherry. Stir the sauce over a gentle fire for ten minutes, pass it through a strainer, and serve as hot as possible. A tea-spoonful of dry mustard is sometimes mixed with the above sauce. Probable cost, exclusive of the wine, 6d. Sufficient for five or six persons.