Shalot Sauce, for boiled Mutton.
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.