Sauce Piquante

• ½ pint brown sauce
• 4-6 tablespoons vinegar
• 1 level tablespoon

Combine vinegar, finely chopped shallots, capers and gherkin in a saucepan, and simmer gently until the shallot is soft and the vinegar reduced to half the original quantity. Add Brown Sauce and bring to a boil. Just before serving, add salt and freshly ground black pepper if necessary, and finely chopped parsley. Serve with boiled mutton, veal or calf’s