Shallot TVine. — Shallot wine is a pre-
paration largely used and highly esteemed.
When an acid taste is not required, and, con-
sequently, when shallot vinegar would be
objected to, shallot wine will flavour a hash or
ragout with onion most pleasantly, and the
wine extracts the flavour of shallots even better
than vinegar does. Skin, mince, and bruise four
ounces of shallots ; put them into a bottle with a
pint of sherry, and let them infuse ten days or a
fortnight ; strain the liquor, and bottle for use.
When a very strong flavouring is desired, pour
the pint of sherry over three ounces of shallots ;
let them infuse ten days ; pour off the liquor,
and put it into a clean bottle with three ounces
of fresh shallots, skinned and bruised. Infuse
ten days longer, strain, and bottle for use.
Time, ten days or more.
Shallot Wine. — Put four oimces of
shallots, after ha^•ing peeled and bruised them,
into a bottle, add a pint of sherry ; look at the
wine in about a fortnight, and if sufficiently
flavoured strain it off; but if not, add two
ounces more shallots to the wine, and half a
tea-spoonful of cayenne✪ Shallot Wine. Shake the bottle
occasionally, but let it rest three or four days
before straining, so that the Avine may be a
good colour and not thick. This wine is very
useful in all large culinary establishments, as
it imparts an agreeable flavour without anj^
acidity. Time to i^repare, from ten to twenty
days. Probable cost, 8d. without wine.
Shallots, Pickled.— Take as much vine-
gar as will be required to cover the shallots,
and boil it with spices in the follo-\ving propor-
tions. To each quart of vinegar put a smnll
blade of mace, two cloves, four allspice, two
grains of cayenne, a salt-spoonful of black
peppercorns, and a tea-spoonful of salt✪ Pickled Shallots. Strain
SHA
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it, and let it get cold. Divide and sldn the
shallots ; put them into perfectly dry and sound
pickling jars, and intersperse amongst them
the spices taken from the vinegar. Pour the
vinegar over them, and let them be entirely
covered with it. Store for use. The pickle
may he used in two months. Time to boil the
viaegar and spices, three minutes.
Sharp Sauce, for Cutlets, Boiled
Beef, Boiled Mutton, &c.— Skin and
mince four shallots, and put them into a sauce-
pan with a slice of fresh butter and four table-
spoonfuls of vinegar. Stir these over the fire
till the vinegar is reduced and the butter looks
clear. Mix one ounce of Hour smoothly into it,
and keep stiiTuig over a brisk fire until the
paste is slightly coloured without being at all
burnt. Add gradually a pint of broth, and let
the sauce simmer for twenty minutes. Stir
in a table-spoonful of minced gherkins, a
table-spoonful of blanched and chopped pars-
ley, and a little pepper and salt✪ Sharp Sauce for Cutlets, Boiled Beef, Boiled Mutton, etc., if required.
Boil, skim, and serve very hot. A little brown-
ing should be added if necessary. Time,
altogether, half an hour. Probable cost, 8d.
Sufficient for six or eight persons.
Sheep's Brains (a la Maitre d' Hotel). —
Proceed just as in the recipe Sheep's Brains,
Matelote of, with the croutons (crusts) glazed
and stuck in the dish; and at dinner-time,
as soon as you have dished up the brains,
take three spoonfuls of bechamel, a good bit of
fresh butter, a little salt and cayenne, some
parsley chopped and blanched, and. the juice of
half a lemon ; then work the sauce over the fire
to render it very hot, and serve quickly. — Ude.
Page 1762 · 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 TVine. — Shallot wine is a preparation largely used and highly esteemed. When an acid taste is not required, and, consequently, when shallot vinegar would be objected to, shallot wine will flavour a hash or ragout with onion most pleasantly, and the wine extracts the flavour of shallots even better than vinegar does. Skin, mince, and bruise four ounces of shallots ; put them into a bottle with a pint of sherry, and let them infuse ten days or a fortnight ; strain the liquor, and bottle for use. When a very strong flavouring is desired, pour the pint of sherry over three ounces of shallots ; let them infuse ten days ; pour off the liquor, and put it into a clean bottle with three ounces of fresh shallots, skinned and bruised. Infuse ten days longer, strain, and bottle for use. Time, ten days or more.
Shallot Wine. — Put four ounces of shallots, after having peeled and bruised them, into a bottle, add a pint of sherry ; look at the wine in about a fortnight, and if sufficiently flavoured strain it off; but if not, add two ounces more shallots to the wine, and half a tea-spoonful of cayenne. Shake the bottle occasionally, but let it rest three or four days before straining, so that the Avine may be a good colour and not thick. This wine is very useful in all large culinary establishments, as it imparts an agreeable flavour without any acidity. Time to prepare, from ten to twenty days. Probable cost, 8d. without wine.
Shallots, Pickled.— Take as much vinegar as will be required to cover the shallots, and boil it with spices in the following proportions. To each quart of vinegar put a small blade of mace, two cloves, four allspice, two grains of cayenne, a salt-spoonful of black peppercorns, and a tea-spoonful of salt. Strain
SHA
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it, and let it get cold. Divide and sldn the shallots ; put them into perfectly dry and sound pickling jars, and intersperse amongst them the spices taken from the vinegar. Pour the vinegar over them, and let them be entirely covered with it. Store for use. The pickle may he used in two months. Time to boil the vinegar and spices, three minutes.
Sharp Sauce, for Cutlets, Boiled Beef, Boiled Mutton, &c.— Skin and
mince four shallots, and put them into a saucepan with a slice of fresh butter and four tablespoonfuls of vinegar. Stir these over the fire till the vinegar is reduced and the butter looks clear. Mix one ounce of Hour smoothly into it, and keep stirring over a brisk fire until the paste is slightly coloured without being at all burnt. Add gradually a pint of broth, and let the sauce simmer for twenty minutes. Stir in a table-spoonful of minced gherkins, a table-spoonful of blanched and chopped parsley, and a little pepper and salt, if required. Boil, skim, and serve very hot. A little browning should be added if necessary. Time, altogether, half an hour. Probable cost, 8d. Sufficient for six or eight persons.
Sheep's Brains (a la Maitre d' Hotel). — Proceed just as in the recipe Sheep's Brains, Matelote of, with the croutons (crusts) glazed and stuck in the dish; and at dinner-time, as soon as you have dished up the brains, take three spoonfuls of bechamel, a good bit of fresh butter, a little salt and cayenne, some parsley chopped and blanched, and. the juice of half a lemon ; then work the sauce over the fire to render it very hot, and serve quickly. — Ude.
Records on this page
Shallot WinePickled ShallotsSharp Sauce for Cutlets, Boiled Beef, Boiled Mutton, etc.