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.