Victoria Sauce

Cover a saucepan containing one tablespoonful of finely chopped shallots and the juice of two lemons; let boil together, then add two ounces of well chopped mushrooms and boil again until these have evaporated all their moisture, then put in two gills of melted meat glaze. When ready to serve finish the sauce by mixing in a quarter of a pound of butter, a teaspoonful of vinegar, the same of soya sauce (No. 545), a pinch of tarragon leaves and one of parsley, besides two tablespoonsfuls of chopped up pickles.