Ingredients. - One shallot. Half a carrot. Three mushrooms. One ounce of butter. One ounce of flour. Half a pint of good brown stock. One sprig of thyme. One bay-leaf. Salt and Cayenne pepper. Two table-spoonfuls of vinegar.

Time required, about twenty-five minutes.

To make Sauce Piquante, or Sharp Sauce:

1. Take a shallot and three mushrooms, and peel them, scrape half a carrot, and then chop them up very finely on a board.

2. Put the shallot, carrot, and mushrooms into a stew-pan with one ounce of butter.

3. Put the stewpan on the fire and fry them brown.

4. Then stir in one ounce of flour and half a pint of good brown stock (see Lesson on "Stock").

5. Also add one sprig of thyme, a bay-leaf and one tablespoonful of Harvey sauce, and stir the sauce well until it boils.

6. Then remove the stewpan to the side of the fire, and let it simmer for twenty minutes.

7. Season the sauce with salt according to taste, a few grains of Cayenne pepper, and two tablespoonfuls of vinegar.

8. Strain the sauce, and it is then ready for use.