Indian Sauce
In a small saucepan put one tablespoonful each of chopped onion, mushrooms and parsley and one-quarter of a teaspoonful of paprika. Add one cupful of vinegar and boil slowly until the vinegar is nearly evaporated. Add onethird of a cupful of strong stock, two tablespoonfuls more of mushrooms, one tablespoonful of capers and two little chopped gherkins. Simmer until it is as thick as cream, add a wineglassful of sherry, bring again to the boiling point and take at once from the fire.