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Shallot Gravy, for Broiled Cutlets, Etc

Peel and mince half a dozen shallots. Put them into a saucepan with a wine-glassful of vinegar, a pinch of salt, and a little coarse pepper, and let them boil very gently for five minutes. Pour over them a quarter of a pint of brown gravy, add a small lump of sugar, let the sauce boil again until the gravy is pleasantly flavoured, and strain it into a tureen. If liked, a clove and a little piece of mace may be boiled with the shallots. Time, altogether, twelve to fifteen minutes.