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Shallot Sauce

(1.) Peel and slice about a dozen shallots, put them into a saucepan with one bay leaf and a small quantity of thyme and parsley tied together and a little more than one teacupful of broth. Boil the liquor until it has reduced to a glaze, then pour in one and one-half pints of clear meat gravy and leave it over the fire until boiling; then move it to the side and let it remain for ten or twelve minutes. Strain the sauce through a fine hair-sieve, and serve it. (2.) For Mutton--Chop fine a dozen or so of shallots, season them with salt and pepper, put them over the fire in one-half pint of gravy and two tablespoonfuls of vinegar, and boil for about twenty minutes.