The soup and sauce book

by Elizabeth Douglas

Sauce Vinaigrette

4 table-spoons vinegar
1 bay leaf
1 table-spoon brown sauce
1 table-spoon chopped shallots
2 table-spoons chopped gherkins
1 table-spoon capers
1 table-spoon chopped parsley
1 oz. butter

Boil the vinegar for quarter of an hour with the bay leaf. Add the sauce (see [p. 118]). Simmer five minutes. Remove the bay leaf. Add the shallots (which should have been previously cooked in the butter and allowed to drain upon a sieve), capers, gherkins and parsley.