Sauce For Boyled Mutton

This recipe hails from early 18th-century England, around 1706, found in a manuscript cookbook. Boiled mutton was a staple of British dining tables, prized for its simplicity and hearty nourishment. Sauces like these were developed to add flavour and richness, often making use of kitchen staples: a ladle of broth, a knob of butter, a splash of vinegar, and preserved capers for a punch of brininess. The mention of 'sippits'—crisp bread pieces—harkens back to the tradition of serving meats on bread, both to soak up juices and to make the meal more filling. The turnip variant captures another key aspect of historic English fare: adaptability and thrift, using locally abundant vegetables to make elegant accompaniments.

Cooks in 1706 would have used a large iron or copper pot for boiling the mutton. A small saucepan or pipkin served for preparing the sauce over the hearth. Wooden spoons for stirring, a strainer for lifting meat and vegetables, and a trencher or thick slices of bread for serving were standard. For the turnip purée, a heavy pestle or a wooden masher would have been used, with the sauce kept warm on a chafing dish or by the fireside.