Chop some parsley-leaves very fine; quarter two or three pickled cucumbers, or walnuts, and divide them into small squares, and set them by ready: put into a saucepan a bit of butter as big as an egg; when it is melted, stir to it a table-spoonful of fine flour, and about half a pint of the broth in which the beef was boiled; add a table-spoonful of vinegar, the like quantity of mushroom ketchup, or Port wine, or both, and a tea-spoonful of made mustard; let it simmer together till it is as thick as you wish it; put in the parsley and pickles to get warm, and pour it over the beef; or rather send it up in a sauce-tureen.


If you think the above not sufficiently piquante, add to it some capers, or a minced eschalot, or one or two tea-spoonfuls of eschalot wine, or essence of anchovy, or basil, elder, or tarragon, or horseradish, or burnel vinegar: or strew over the meat car-rots and turnips cut into dice, minced capers, walnuts, red cabbage, pickled cucumbers, or French beans, etc.