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Shallot
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 188. The excerpt below is the record exactly as published.
shallot cut small, and a little lemon- juice. Stew these together, strain off, and mix with the gravy that runs from the meat. 59. Shallot. Chop up some shallots and lightly brown them in butter ; as soon as they begin to colour, add a pinch of Hour and moisten with broth and a few drops of vinegar. Then 3-46 THE THOBOUGH GOOD COOK. put in a good pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.