Sauce Piquante

One cupful liquor from tongue or any other kind of meat, 2 tablespoonfuls butter, 1 teaspoonful fresh made mustard, a little salt and pepper, one heaping tablespoonful browned flour, one teaspoonful mixed parsley and sweet marjoram, 1 tablespoonful onion vinegar. Brown butter by shaking it over a clear fire in saucepan. Heat cupful liquor to a boil, skim and season with salt and pepper, skim again before stirring in flour, wet up with cold water; as it thickens put in batter, herbs, mustard and vinegar.
Boil up; pour half over tongue, the rest into sauce bowl.