This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Boil a few minced shallots in a little clear gravy and nearly as much vinegar, add a few peppercorns and a little salt. Strain, and serve it in a sauce-tureen.
Take two spoonfuls of the liquor the meat was boiled in, two spoonfuls of vinegar, two or three shallots cut fine, and a little salt; put these ingredients into a saucepan, with a bit of butter rolled in flour; let it stew a little, and serve it up with your mutton or beef.
 
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