Relishing Sauce.
Put a wine glass of good stock jelly, made into broth, into a stewpan, half a spoonful of the best white wine vinegar, a little salt, a few whole peppercorns, and a bit of butter, the size of a walnut, mixed up with a little flour in balls, some tarragon, chervil, pimpernel, thyme, and shalot, with garden cresses; boil these herbs in water, having cut them very small; put them into the sauce, and thicken it to a thin creamy consistency over the fire. This sauce is good with any thing, fish, flesh, or fowl.