Piquant Sauce.—Chop up one eschalot, and put it into a stewpan with two bayleaves, a sprig of thyme, a pinch of mignonette pepper, and four tablespoonsfuls of French vinegar; reduce to half the quantity, then mix with three quarters of a pint of brown sauce, one ounce of glaze, or a teaspoonful of Liebig Company’s Extract of Meat, and a pinch of sugar; boil together for about ten minutes, then wring through the tammy, and mix with a dessertspoonful of chopped capers, two or three chopped French gherkins, and a pinch of chopped parsley; boil up, then use.