Sauce for a Scrag of Mutton

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two spoonfuls of the liquor the mutton is boiled in
two spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
two or three shallots cut fine ↝ Shallots, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of butter as big as a walnut rolled in a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (3)

Take two spoonfuls of the liquor the mutton is boiled in, two spoonfuls of vinegar, two or three shallots cut fine, with a little salt.
Put it into a sauce-pan, with a piece of butter as big as a walnut rolled in a little flour.
Stir it together, and give it a boil.

Original Text

TAKE two spoonfuls of the liquor the mutton is boiled in, two spoonfuls of vinegar, two or three shallots cut fine, with a little salt; put it into a sauce-pan, with a piece of butter as big as a walnut rolled in a little flour; stir it together, and give it a boil. For those who love shallot, it is the prettiest sauce that can be made to a scrag of mutton.

Notes

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