Piquant Sauce

First prepare of gherkins, capers, and shalots, all chopped as fine as dust, a tablespoonful of each; place these in a small stewpan with a little pepper and a wineglassful of vinegar; set this to boil for about four minutes, then add rather better than half a pint of good stock, an ounce of brown thickening, No. 9, a small bit of glaze and a teaspoonful of anchovy; boil, skim, and pour into a small stewpan for use.