Put into a stewpan two ounces of minced shallots, a gill each of vinegar and white wine. Reduce the liquid by half, and add one pint of half-glaze; set the sauce to boil, and remove scum for half an hour. Finish it, away from the fire, with two ounces of gherkins, one ounce of capers, and a teaspoonful of chervil, parsley, and tarragon, mixed; all the ingredients to be finely chopped. This may be served with grilled or boiled pork, and cold meat re-dished and minced.