Put two tablespoonfuls of chopped onions into a stewpan with four of
common vinegar, and a small piece of glaze; let them boil together a few
minutes, then add a pint of brown sauce (No. 1), with half a pint of
consommé (No. 134), stir it quickly over a sharp fire until it adheres
to the back of the spoon; then add a teaspoonful of chopped mushrooms,
and a tablespoonful of chopped gherkins; it is then ready for use. This
sauce requires to be seasoned rather high with cayenne pepper, sugar,
and salt.