Even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served. Put a little milk, say a cupful, in a saucepan, with salt and pepper; let it heat. Chop up a handful of shallots and a quarter as much of parsley that is well washed. Throw them into the milk; let it boil, and when the shallots are tender the sauce is ready. If you have no milk, use water; but in that case let it be strongly flavored with vinegar.