From:
The Thorough Good Cook
Sauces: 20. Carrier
Scrape a small stick of
horseradish, cut an
onion or two in thin slices; put these into a
sauce tureen with a little
vinegar and whole
pepper, set the tureen in the dripping-pan under a
shoulder of
mutton while it is roasting. Serve this sauce quite
hot with the
meat.