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REFRESHING SAUCE (Sauce Rafraichissante)

Put two shallots, minced very fine, into a bowl, with two table-spoonfuls of small mustard and cress. Mix the juice of two fresh limes, a glass of claret, a table-spoonful each of French vinegar, horse-radish vinegar, and onion vinegar; add them to the contents of the bowl, and season to taste with sugar, salt, and mignonette pepper. Then put in a drop of garlic vinegar, or rub the bowl previously with a morsel of garlic. Prepare some hours before using. It is a good sauce for hot meats, grilled or broiled, or for kidneys or grilled fish.