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Sauce For Roasted Fowls Of All Kinds Or Roasted Mutton

(Sauces.) - (The Lady's Own Cookery Book)

Cut some large onions into square pieces; cut some fat bacon in the same

manner, and a slice of lean ham; put them in a stewpan; shake them round

constantly, to prevent their burning. When they are of a fine brown

colour, put in some good cullis, more or less, according to the quantity

you want to make. Let them stew very gently, till the onions are

tender; then put in two tea-spoonfuls of mustard, and one table-spoonful

of vinegar. Serve it hot.

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