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Shallot Sauce, for Boiled Mutton, Poultry, Chops, and Steaks

Mince four shallots, lay them on the corner of a napkin, pour cold water over them, and press them with a cloth till dry. Put them into a saucepan with a quarter of a pint of stock, add a little pepper and salt, and let them simmer gently till they are tender. Mix with them a quarter of a pint of good melted butter, and stir the sauce again over the fire, but do not allow it to boil up. Add a dessert-spoonful of chilli vinegar, and serve. Tirue, altogether, a quarter of an hour.