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Beyrout Sauce

Pour one tablespoonful each of chili vinegar, common vinegar and chopped onions into a saucepan, add one and one-fourth pints of melted butter, one teacupful of brown sauce and one-half teacupful each of mushroom catsup and Worcestershire sauce; stir the above ingredients over the fire until boiling, then move them to the side and let them simmer for ten minutes. Skim the sauce, place it over the fire again and boil it until thick and creamy; mix with it a sprinkling of sugar, two tablespoonfuls of anchovy sauce, and serve.