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Shalot Sauce For Boiled Mutton

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







Mince four shalots fine, put them into a stewpan, with about half a pint

of the liquor in which the mutton is boiled; put in a table-spoonful of

vinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit of

butter, of the size of a walnut, rolled in flour; shake them together,

and boil.











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