Sauce Piquante.
- 1 cupful of the liquor in which the tongue was boiled.
- 2 tablespoonfuls of butter.
- 1 teaspoonful of made mustard.
- A little salt and pepper.
- 1 heaping tablespoonful of browned flour.
- 1 teaspoonful mixed parsley and sweet marjoram.
- 1 tablespoonful of onion vinegar.
Brown the butter by shaking it over a clear fire in a saucepan. Heat the cupful of liquor to a boil, skim and season it with salt and pepper. Skim again before stirring in the flour wet up with cold water. As it thickens, put in the butter, herbs, mustard, and vinegar. Boil up, pour half over the tongue, the rest into a sauce-boat.