Carrier Sauce

Chopped shallots with vinegar, broth and pepper, a sauce for mutton (Rundell 1807, Eaton 1822, Glasse 1747, Walsh 1859, etc)

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Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

CARRIER SAUCE.
Chop six shalots fine, and boil them up with a gill of gravy, a spoonful of vinegar, some pepper and salt. This is used for mutton, and served in a boat.

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