Recipes > Sauces & Spreads > Shalot Sauce, for boiled Mutton

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.


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The Lady's Own Cookery Book (1844).

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