Shalot Sauce, for boiled Mutton
- 4 shalots
- 1 table-spoonful of vinegar
- 1/4 tea-spoonful of pepper
- a little salt
- a bit of butter, of the size of a walnut, rolled in flour
Mince the shalots fine, put them into a stewpan, with about half a pint of the liquor in which the mutton is boiled; put in the vinegar, pepper, salt, butter; shake them together, and boil.
The Lady's Own Cookery Book (1844).
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