UNIVERSAL SAUCE

Take a pint of good broth, or a pint of drawn butter. Stir into it a glass of white wine, and half the peel of a lemon grated. Add a laurel leaf, or two or three peach-leaves, and a spoonful of vinegar. Let the mixture simmer on a few coals or on hot ashes, for five or six hours or more, and it will be good to pour over either meat, poultry, or fish, and will keep several days in a cool place.