- 1/2 pint of brown sauce
- 1 tablespoonful of capers
- 1 tablespoonful of chopped gherkin
- 1 tablespoonful of very finely chopped shalot
- 1/4 pint of vinegar
- pepper and salt
Simmer the shalot, capers, and gherkin, in the vinegar until the shalot is quite soft.
Pour in the sauce, and let it boil up.
Season to taste.
The Skilful Cook (1905).
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