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Sauce Piquante, for Fish

For the piquante sauce served with the fresh beef tongue, boil together for five minutes one-quarter of a cupful of vinegar, one tablespoonful of chopped onion and one tablespoonful of sugar, and one pint of good brown sauce, two tablespoonfuls of finely chopped cucumber pickle and one tablespoonful of chopped capers. Let all simmer for about three minutes before serving.