Take onions, slice them, boil them in vergious, cut a peece of lean mutton that is almost rosted, mince it very small, put it to your sauce, let it boile altogether a good while, when you serve your mutton in, poure that upon it.
5 onions, finely slices and placed in a pot
Cover in verjuice, boil.
A piece of medium roasted lamb, minced small, mix this into your sauce,
Boil (half an hour?)
Pour sauce over roasted lamb.