Sauce Piquante
1 cup Spanish Sauce 2 tablespoons butter 1 tablespoon onion 1 tablespoon carrot minced fine 1/2 cup vinegar 1 bay leaf 1 clove Gherkins (2 tablespoons chopped fine) Capers (2 tablespoons chopped fine) Olives (2 tablespoons chopped fine) Parsley (2 tablespoons chopped fine) 6 peppercorns 6 allspice berries 1/2 blade mace Cook the vegetables in the butter, add the vinegar, spices, seasonings and Spanish Sauce; simmer twenty minutes. Before serving add the gherkins, capers, olives and parsley.