Sauce Piquante


  • ½ pint brown sauce
  • 4-6 tablespoons vinegar
  • 1 level tablespoon finely chopped shallots
  • 1 tablespoon finely chopped capers
  • 1 tablespoon finely chopped gherkin
  • salt and freshly ground black pepper
  • 1 tablespoon chopped parsley


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 head.