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Sharp Sauce, for Cutlets, Boiled Beef, Boiled Mutton, Etc

Skin and mince four shallots, and put them into a saucepan with a slice of fresh butter and four table-spoonfuls of vinegar. Stir these over the fire till the vinegar is reduced and the butter looks clear. Mix one ounce of flour smoothly into it, and keep stirring over a brisk fire until the paste is slightly coloured without being at all burnt. Add gradually a pint of broth, and let the sauce simmer for twenty minutes. Stir in a table-spoonful of minced gherkins, a table-spoonful of blanched and chopped parsley, and a little pepper and salt, if required. Boil, skim, and serve very hot. A little browning should be added if necessary. Time, altogether, half an hour. Probable cost, 8d. Sufficient for six or eight persons.