Note 1: "Mutton liquor" is the liquid the mutton is boiled in.
Note 2: A "scrag" is a bony neckpiece of meat.

  1. 2 spoonfuls mutton liquor
  2. 2 spoonfuls vinegar
  3. 2-3 shallots (cut fine)
  4. 1 Pinch of salt
  5. Butter (piece "as big as a walnut")
  6. Flour
  • Take mutton liquor, vinegar, finely-cut shallots and salt and put all into a sauce-pan
  • Add butter, rolled in a little flour
  • Stir it together, and give it a boil

  • For those who love shallots, it is the prettiest sauce that can be made to a scrag of mutton.

    Source: The Frugal Housewife by Sussannah Carter, 1803

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