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PIQUANT SAUCE (another way) (Dissolve an ounce and a half)

Dissolve an ounce and a half of butter in a small saucepan over a moderate fire. Throw in a table-spoonful of chopped onions, and stir them about for two minutes, sprinkle a tea-spoonful of flour over them, and beat it with the back of a wooden spoon to prevent it getting into lumps. Add half a pint of stock or broth, a small bunch of parsley, a sprig of thyme, a bay-leaf, and a quarter of a tea-spoonful of cayenne. Simmer gently for twenty minutes, then lift out the herbs, pour in half a wine-glassful of vinegar, and add a little pepper and salt if required; let all boil up together, and serve. Probable cost, 6d. Sufficient for nearly three-quarters of a pint of sauce.