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Piquant Sauce

Mince very finely a table-spoonful of capers, a table-spoonful of shallots, and a table-spoonful of gherkins. Put them into a saucepan with a quarter of a tea-spoonful of pepper and three table-spoonfuls of vinegar, and let them simmer gently for three minutes. Add half a pint of broth or stock, a tea-spoonful of Bovril, a tea-spoonful of the essence of anchovy, and a dessert-spoonful of brown thickening. Boil the sauce until it is thick and smooth, skim carefully, and it is ready for use. If brown thickening is not at hand, mix half an ounce of butter with half an ounce of flour, and stir these ingredients quickly together over a moderate fire until the mixture is brightly coloured; moisten with the stock, and pour it over the gherkins, etc. Time, a quarter of an hour. Sufficient for nearly a pint of sauce. Probable cost, 10d.