To make Sauce for a shoulder of Mutton
PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic
DESCRIPTION: An oyster sauce for lamb
To make Sauce for a shoulder of Mutton.
Take a few Oysters, and some sweet hearbs, and a Onion, and a pint of white Wine, and a little beaten Nutmeg, a little Salt, and a large Mace, a little Lemon pild and a little Sugar, a little leaker posset, if you have no Oysters take Capers in the room of them, and some gravie of the Mutton.
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