Shallot Sauce, for Boiled Mutton,
Poultry, Chops, and Steaks. — Mince
four shallots, lay them on the corner of a
napkin, pour cold water over them, and press
them with a cloth tiU dry. Put them into a
saucepan with a quarter of a pint of stock, add
a little pepper and salt, and let them simmer
gently till they are tender. ]\Iix with them a
quarter of a pint of good melted butter, and
stir the sauce again over the fire, but do not
allow it to boil up. Add a dessert-spoonful of
chilli vinegar, and serve. Time, altogether, a
quarter of an hour.
Shallot Sauce, for Tripe, &c.— Skin
and mince twelve shallots, and add, if liked, a
little piece of garlic the size of a pea. This
addition, however, is sometimes objected to.
Put them into a saucepan with a slice of fresh
butter, and also a tea-spoonful of finely-grated
horseradish, a table-spoonful of strained lemon-
juice, and a little salt✪ Shallot Sauce for Boiled Mutton, Poultry, Chops, and Steaks, cayenne, and mixed mus-
tard. Stir these ingredients quickly over a brisk
fire for five minutes ; add gradually a quarter
of a pint of milk, and simmer the sauce a few
minutes longer. Lift the saucepan from the
fire, and let its contents cool for two minutes.
Stir into the sauce the yolk of an egg beaten
up with a quarter of a pint of cream or milk,
and whisk it over the fire for a minute or two,
but on no account allow it to boil ; servo very
hot. Time, altogether, a quarter of an hour.
Shallot Sauce, Mild.— Pare four or si:%
shallots, and tlirow them into boiling water
slightly salted. Let them boil five minutes;
drain them, and boil them again in fresh boiling
water : repeat this until the shallots are tender.
Drain them, mince them, and stir them into a
pint of good melted butter or white sauce. Let
all simmer together a few minutes longer, and
serve. Some cooks put an inch of lemon-rind
with the shallots. Time to boil the shallots,
about a quarter of an hour.
Shallot Vinegar. — Take four ounces of
shallots that are fully ripe without being at
all acrid. Skin and mince them, put them
into a bottle, and pour over them a quart of
best pickling vinegar✪ Shallot Vinegar. Let them infuse for ten
days, shaking the bottle every day. Strain the
vinegar, filter it, bottle in small bottles, coi-k
these securely, and store for use. This pre-
paration will prove most valuable for flavouring
soups, sauces, hashes, &c. It will keep for a
long time. Time, ten days to infuse. Shallots
are in season dui-ing the months of July, August,
and September.
Shallot Vinegar (another way).— Skin
five or six ounces of shallots, and put them into
a jar with a quart of good vinegar ; keep the
jar closely corked for three weeks, then strain
for use. If a stronger flavour be desired, use
more shallots. Garlic \'inegar is made in the
same way, only using haK the quantity of garlic
to one quart of vinegar. Time, from two to
three weeks.
Page 1761 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Shallot Sauce, for Boiled Mutton, Poultry, Chops, and Steaks. — Mince four shallots, lay them on the corner of a napkin, pour cold water over them, and press them with a cloth till dry. Put them into a saucepan with a quarter of a pint of stock, add a little pepper and salt, and let them simmer gently till they are tender. ]\Iix with them a quarter of a pint of good melted butter, and stir the sauce again over the fire, but do not allow it to boil up. Add a dessert-spoonful of chilli vinegar, and serve. Time, altogether, a quarter of an hour.
Shallot Sauce, for Tripe, &c.— Skin and mince twelve shallots, and add, if liked, a little piece of garlic the size of a pea. This addition, however, is sometimes objected to. Put them into a saucepan with a slice of fresh butter, and also a tea-spoonful of finely-grated horseradish, a table-spoonful of strained lemonjuice, and a little salt, cayenne, and mixed mustard. Stir these ingredients quickly over a brisk fire for five minutes ; add gradually a quarter of a pint of milk, and simmer the sauce a few minutes longer. Lift the saucepan from the fire, and let its contents cool for two minutes. Stir into the sauce the yolk of an egg beaten up with a quarter of a pint of cream or milk, and whisk it over the fire for a minute or two, but on no account allow it to boil ; servo very hot. Time, altogether, a quarter of an hour.
Shallot Sauce, Mild.— Pare four or six shallots, and tlirow them into boiling water
slightly salted. Let them boil five minutes; drain them, and boil them again in fresh boiling water : repeat this until the shallots are tender. Drain them, mince them, and stir them into a pint of good melted butter or white sauce. Let all simmer together a few minutes longer, and serve. Some cooks put an inch of lemon-rind with the shallots. Time to boil the shallots, about a quarter of an hour.
Shallot Vinegar. — Take four ounces of shallots that are fully ripe without being at all acrid. Skin and mince them, put them into a bottle, and pour over them a quart of best pickling vinegar. Let them infuse for ten days, shaking the bottle every day. Strain the vinegar, filter it, bottle in small bottles, coi-k these securely, and store for use. This preparation will prove most valuable for flavouring soups, sauces, hashes, &c. It will keep for a long time. Time, ten days to infuse. Shallots are in season during the months of July, August, and September.
Shallot Vinegar (another way).— Skin five or six ounces of shallots, and put them into a jar with a quart of good vinegar ; keep the jar closely corked for three weeks, then strain for use. If a stronger flavour be desired, use more shallots. Garlic Vinegar is made in the same way, only using haK the quantity of garlic to one quart of vinegar. Time, from two to three weeks.
Records on this page
Shallot Sauce for Boiled Mutton, Poultry, Chops, and SteaksShallot Sauce for TripeShallot Vinegar