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Relishing Sauce

(Sauces.) - (The Lady's Own Cookery Book)

Put a wine glass of good stock jelly, made into broth, into a stewpan,

half a spoonful of the best white wine vinegar, a little salt, a few

whole peppercorns, and a bit of butter, the size of a walnut, mixed up

with a little flour in balls, some tarragon, chervil, pimpernel, thyme,

and shalot, with garden cresses; boil these herbs in water, having cut

them very small; put them into the sauce, and thicken it to a thin

creamy consistency over the fire. This sauce is good with any thing,

fish, flesh, or fowl.

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