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Shallot for Venison
From Cassell's dictionary of cookery, 1892
Serves 6
This sauce is often served as an accompaniment to venison.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1760. The excerpt below is the record exactly as published.
Shallot for Venison. — Strip off the skin from some fine shallots — about a pint in quantity — boil them in salted water for five minutes, then throw off the first water, and add more boiling water to them. If the sauce is desired very mild, change the water until quite done, and thi'ow in salt enough to flavour. Drain them thoroughly. Serve in good melted butter or gra-sy
Cook this with the app: pantry check, scaling, and the assistant.