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Updated: June 26, 2025
Slice the inside likewise, and give with each piece some of the soft fat. The inside done as follows eats excellently. 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 shalot vinegar and the gravy on it. Help with a spoon, as quickly as possible, on hot plates.
Garlic, rocambole, and shalot are chiefly used in ragouts and sauces which require to be highly flavoured, unless a separate sauce is made of them only; and indeed, the mixing of animal juices in preparations of vegetables is by no means to be recommended, where the health is to be consulted.
Ten minutes before they are done, thicken the gravy with a piece of butter rolled in flour. A little shalot, or ketchup, or both may be added. STEWED POTATOES. Half boil some potatoes, drain and peel them nicely, and cut them into neat pieces.
Add plenty of black pepper, pimento, ginger, mace, cloves, mustard seed, and horseradish, all boiled together, but put on cold. To every hundred of walnuts put six spoonfuls of mustard seed, and two or three heads of garlic or shalot, but the latter is the mildest.
Put to the gravy that comes out of them, a glass of port wine, half an anchovy, a sliced shalot with nutmeg, pepper, and salt. Give it a boil in the pan, pour it over the steaks, and send them hot to table. In a plainer way, put a little flour and water into the pan with the gravy when the steaks are taken out, adding a spoonful of ketchup, an onion or shalot. The wine and anchovy may be omitted.
ROAST COLLARED MUTTON. If a loin of mutton has been collared, take off the fat from the upper side, and the meat from the under side. Bone the joint, season it with pepper and salt, and some shalot or sweet herbs, chopped very small. Let it be rolled up very tight, well tied round, and roasted gently. About an hour and a half will do it.
Pour off the clear liquor on three ounces more of shalots, and let the wine stand on them ten days longer. An ounce of scraped horseradish may be added to the above, and a little lemon peel cut thin. This is rather the most expensive, but by far the most elegant preparation of shalot.
Take five or six white herrings, lay them in water all night, boil them as soft as you would do for eating, and shift them in the boiling to take out the saltness; when they are boiled take the fish from the bone, and mind you don't break the bone in pieces, leaving on the head and tail; take the white part of the herrings, a quarter of a pound of anchovies, a large apple, a little onion shred fine, or shalot, and a little lemon-peel, shred them all together, and lie them over the bones on both sides, in the shape of a herring; then take off the peel of a lemon very very thin, and cut it in long bits, just as it will reach over the herrings; you must lie this peel over every herring pretty thick.
Rub down in a mortar the yolks of two eggs boiled hard, an anchovy, two dessert-spoonfuls of oil, three of vinegar, a shalot, cayenne if approved, and a tea-spoonful of mustard. All should be pounded before the oil is added, and strained when done. Shalot vinegar is preferable to the shalot.
MOCK TURTLE. Divide a calf's head with the skin on, and clean it well. Half boil it, take all the meat off in square pieces, break the bones of the head, and boil them in some veal and beef broth, to add to the richness. Fry some shalot in butter, and dredge in flower enough to thicken the gravy; stir this into the browning, and give it one or two boils.
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