Chop parsley-leaves fine; take two or three pickled cucumbers, or walnuts and divide into small squares, and set them by ready; put into a saucepan butter as big as an egg; when it is melted, stir into it a tablespoonful of fine flour, and half a pint of the broth of the beef; add a tablespoonful of vinegar, one of mushroom catchup, or port wine, or both, and a teaspoonful of made mustard; simmer together till it is as thick as you wish, put in the parsley and pickles to get warm, and pour it over the beef, or send it up in a saucetureen. This is excellent for STEWED Or BOILED BEEF.