Shalot-Sauce for a Scraig of Mutton boiled

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Spoonfuls of the Liquor the Mutton is boiled in, two Spoonfuls of Vinegar, two or three Shalots cut fine, with a little Salt; put it into a Sauce-pan, with a Piece of Butter as Dig as a Walnut roll’d in a little Flour; stir it together, and give it a boil. For those who love Shalot, it is the prettiest Sauce that can be made to a Scraig of Mutton.