Put four chopped gherkins into a stewpan with a tablespoonful of capers,
two of red currant jelly, half a teaspoonful of salt, a little cayenne
pepper, a little grated nutmeg, a tablespoonful of chopped chalots, one
of chopped parsley, a wine-glassful of vinegar, and half a tablespoonful
of sugar; boil all together five minutes, then add six tablespoonfuls of
brown sauce (No. 1), and twelve of tomate sauce (No. 37), with six of
white broth; boil and skim it well; this peculiar sauce is good for all
kinds of broiled meat, game, or poultry, or may be eaten cold, with cold
meat.