From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!
Put a few bread-crumbs, two shredded shallots, a bit of
butter, half a spoonful of vinegar, and two spoonfuls of
consume (p. 77) into a stew-pan ; set on the fire, and
boil up together; season with pepper and salt. This sauce
should not be too thick.