Shallot Sauce for Boiled Mutton, Poultry, Chops, and Steaks

Ingredients

• four shallots
• a quarter of a pint of stock
• a little pepper
• a little salt
• a quarter of a pint of good melted butter
• a dessert-spoonful of chilli vinegar

Method

1. 1

   Mince the shallots, rinse with cold water, and dry.

2. 2

   Combine with stock, pepper, and salt in a saucepan and simmer until tender.

3. 3

   Mix in melted butter and chilli vinegar, then serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1761. The excerpt below is the record exactly as published.

hallot 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

Cook this with the app: pantry check, scaling, and the assistant.