Piquant Sauce Recipe

Heat the butter in a pan and add the flour.

Stir until very smooth, and let it cook until brown.

Gradually add the stock, salt and pepper, and let it come to a boil, and simmer ten minutes.

Put the vinegar, onion, and sugar in a pan over a hot fire, and simmer five minutes.

Add this and pickles, capers, and Worcestershire sauce to the hot stock; then let it boil up, and serve it very hot with either fish, meat, or game.

This is one of the sauces that may have extract of beef substituted for the stock, as it should be clear.

Use the extract in the proportion of 1/2 teaspoon of extract dissolved in 1 cup boiling water.

Serve with fried or broiled fish, or roast or boiled meats.