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Classic
Cook Books
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page 20
No. 22. Shallot Sauce for a Scrag of Mutton boiled.
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 shallots, it is the
prettiest sauce that can be made to a scrag of mutton.
No. 23. To make Lemon Sauce for boiled Fowls.
Take a lemon, pare off the rhind then cut it into slices, cut it small, and take
all the kernels out; bruise the liver with two or three spoonfuls of good gravy,
then melt some butter, mix all together, give them a boil, and cut in a little
lemon-peel very small.
No. 24. A pretty Sauce for a boiled Fowl.
Take the liver of the fowl, bruise it with a little of the liquor, cut a little
lemon-peel fine, melt some good butter, and mix the liver by degrees; give it a
boil, and pour it into the dish.
No. 25. To make Onion Sauce.
Boil some large onions in a good deal of water, till they are very tender; put
them into a cullender, and when drained, pass them through it with a spoon; put
them into a clean saucepan, with a good piece of butter, a little salt, and a
gill of cream: Stir them over the fire till they are of a good thickness.
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Classic
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