Sauce Ravigotte à la Bourgeoise.
Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them into a saucepan of boiling water, and let them boil about a minute; take them out, squeeze the water from them, chop them very fine, and add a clove of garlic and two large onions minced very fine. Put the whole into a stewpan, with half a pint of broth, some pepper, and salt; boil it up, and add a spoonful of vinegar.