Ingredients:
Method:
Put the vinegar, chopped capers, and the gherkin (also chopped into small pieces) into a saucepan and simmer until the vinegar has been reduced to half.
Then melt the butter in a saucepan, allow it to brown then add the small onion (cut into slices), and stir until that is browned also.
Add the flour, stirring in well, add the brown stock and bring to the boil.
Allow to simmer for a further twenty minutes, then strain.
Finally add to the vinegar, bring to the boil, add the parsley immediately prior to serving.
- Half a gill of malt vinegar
- 1 tablespoonful chopped capers
- A small gherkin
- Half oz. Butter
- Small onion
- Half oz. Flour
- Half oz. Brown stock
- Some chopped parsley
Method:
Put the vinegar, chopped capers, and the gherkin (also chopped into small pieces) into a saucepan and simmer until the vinegar has been reduced to half.
Then melt the butter in a saucepan, allow it to brown then add the small onion (cut into slices), and stir until that is browned also.
Add the flour, stirring in well, add the brown stock and bring to the boil.
Allow to simmer for a further twenty minutes, then strain.
Finally add to the vinegar, bring to the boil, add the parsley immediately prior to serving.
