No. 64 Sauce à la Beyrout.
Put a tablespoonful of chopped onions into a stewpan with one of Chili vinegar and one of common vinegar, eighteen spoonfuls of melted butter, four of brown gravy, two of mushroom catsup, and two of Harvey sauce; then place it over the fire, keep stirring until boiling, then place it at the corner of the stove, let it simmer five minutes, skim it well, then place it again over the fire and stir until it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovies, and half a teaspoonful of sugar; it is then ready to serve.
The above is a fish sauce, but may be used for meat or poultry by substituting white sauce (No. 7) for melted butter (No. 71).