Mince four shallots very fine; put them into a stewpan with a quarter pint of water, two table-spoonsful of vinegar, and one of white wine, one quarter teaspoonful of pepper, and a little salt: stew for a quarter of an hour.

You may make this sauce more extemporaneously, by putting two teaspoonsful of shallot vinegar, a tablespoonful of white wine, and a tablespoonful of mushroom catsup, into half a pint of melted butter.

Observations

This is an excellent sauce with rump-steaks, and many are very fond of it with roasted fowls, chickens, or capons.

Shallot Sauce, For Boiled Mutton

Cut four shallots very fine, and put them Into a small saucepan with two tablespoonsful of the liquor the mutton has boiled in; let them boil up for five minutes; then put a tablespoonful of vinegar, one-quarter teaspoonful of pepper, and a little salt, and a bit of butter, as big as a small walnut, well rolled in flour; shake all together; give it a boil up.