bunch of savoury herbs, including parsley, 1/2 a bay-leaf, 2 slices of
lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4
tablespoonfuls of vinegar, 1/2 pint of stock (No. 104 or 105), 1 small
lump of sugar, 1/4 saltspoonful of cayenne, salt to taste.
_Mode_.--Put into a stewpan the butter, with the carrot and shalots,
both of which must be cut into small slices; add the herbs, bay-leaf,
spices, and ham (which must be minced rather finely), and let these
ingredients simmer over a slow fire, until the bottom of the stewpan is
covered with a brown glaze. Keep stirring with a wooden spoon, and put
in the remaining ingredients. Simmer very gently for 1/4 hour, skim off
every particle of fat, strain the sauce through a sieve, and serve very
hot. Care must be taken that this sauce be not made too acid, although
it should possess a sharpness indicated by its name. Of course the above
quantity of vinegar may be increased or diminished at pleasure,
according to taste.
_Time_.--Altogether 1/2 hour. _Average cost_, 10d.
_Sufficient_ for a medium-sized dish of cutlets.
_Seasonable_ at any time.
A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.