A little chopped shalot sprinkled over steaks, imparts an extra relish. ❋ Charles Elm�� Francatelli (N/A)
BEEF STEAK, STEWED -- Peel and chop two spanish onions, cut into small parts four pickled walnuts, and put them at the bottom of a stewpan; add a teacupful of mushroom ketchup, two teaspoonfuls of walnut ditto, one of shalot, one of chile vinegar, and a lump of butter. ❋ Barkham Burroughs (N/A)
_ -- Take half pound of cold mutton, all lean, three ounces of cooked ham, one small shalot; chop and pound all together; add pepper and salt, one ounce of butter, and three tablespoonfuls of gravy. ❋ Various (N/A)
_ -- Mince equal parts of tarragon, chervil, and garden cress with half a shalot, mix them with a little butter, pepper, and salt, broil the steak and place on it. ❋ Various (N/A)
-- Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt, ❋ Barkham Burroughs (N/A)
When the potatoes are roasted, slightly squeeze each separately in a cloth, to make them mealy, then split them open; season them with a bit of butter, or dripping, a little bit of chopped shalot, pepper, and salt, and this will afford you a nice relish for supper. ❋ Charles Elm�� Francatelli (N/A)
The inside, done in the following manner, is excellent: Have ready some shalot vinegar, boiling hot; mince the meat large, and a good deal of the fat; sprinkle it with salt, and pour the vinegar and the gravy on it. ❋ Anonymous (N/A)
Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey. ❋ Charles Elm�� Francatelli (N/A)
To every hundred of walnuts put six spoonfuls of mustard-seed, and two or three heads of garlic or shalot, but the latter is least strong. ❋ Barkham Burroughs (N/A)
When quite smooth, add the shalot and parsley minced, the salt, pepper, lemon rind, baked potato, and bread crumbs. ❋ Mrs. Bowdich (1896)
Mince the shalot and fry for one minute, but without browning. ❋ Mrs. Bowdich (1896)
Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. ❋ Mrs. Bowdich (1896)
Slice the shalot, and stew it in the tomato juice for about half an hour. ❋ Mrs. Bowdich (1896)
Rub well-cooked haricots through a wire sieve until the requisite quantity of pulp is obtained, add the bread crumbs, potato, salt and shalot, which must be very finely minced, stir in half a beaten egg, shape into little balls the size of marbles, roll them in the other half of egg and the bread crumbs, and fry in boiling fat until a golden brown. ❋ Mrs. Bowdich (1896)
Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour. ❋ Mrs. Bowdich (1896)
Strain the haricot beans and chop them very fine, add the shalot and yolk of egg and liquor that was strained off, and put the mixture aside for a little while. ❋ Mrs. Bowdich (1896)
Peel and slice the cucumber, place it in an enamelled stewpan with the shalot finely minced, the butter, pepper, salt and water. ❋ Mrs. Bowdich (1896)
When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and sprinkle the watercress on the top. ❋ Mrs. Bowdich (1896)
Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). ❋ Mrs. Bowdich (1896)
To make the sauce, cut up the tomatoes and shalot, and place them with the seeds and any rough pieces of the cucumber in the butter which has just cooked the cucumber, adding water and salt if needed; simmer for half an hour, strain, and thicken with semolina, or flour if preferred. ❋ Mrs. Bowdich (1896)
