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Poor Man's Sauce, for Cold Meats

Pick a handful of young parsley-leaves, and chop them small. Put with them a table-spoonful of chopped shallots, or a dozen young green onions finely minced, a tea-spoonful of salt, and half a tea-spoonful of pepper. Mix the dry ingredients thoroughly, put them into a tureen, and pour over them two table-spoonfuls of salad-oil and four of vinegar. Stir all together and serve. If liked, a table-spoonful of pickled French beans or gherkins cut small may be added to the sauce. Time, a few minutes to prepare. Probable cost, 4d. Sufficient for three or four persons.