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Endive is well known as forming a principal part of our winter salads; for which purpose, it is usual with gardeners to blanch it, by tying the plants up together, and laying them in dry places. ESCHALOT. Allium ascalonium. This species of allium is very pungent: its scent is not unpleasant, but is very strong, and, in general, it is preferred to the onion for making soups and gravies.
To make a Ragoo of Pigs-Ears: Take a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt, and nutmeg; stew all these together, and shake it up thick. Garnish the dish with barberries.
Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour.
To marinade a Leg of Lamb: Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc'd-meat balls over your meat; dip them in eggs, and fry them.
But there is no saying, your honour eats more when I have brought him back onions, eschalot, and ail; now do I lie, your honour? May I?" added the speaker, and forthwith took his answer from his master's smile; "may I respectfully see what the old one has kitchened for you when I was not there?"
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