A Fine Sauce for Roast Mutton
Origin: London, England
Source: Anonymous, 1846
Ingredients
- port wine
- gravy
- 2 tablespoon vinegar
- 1 tablespoon oil
- 1 shallot, minced
- 1 spoonful mustard
- bread crumbs
Instructions
- Mix together the port wine, gravy, vinegar, oil, minced shallot, and mustard. Just before the mutton is served, pour the sauce over it. Sprinkle the meat with fried bread crumbs, then baste the mutton again with the sauce.