Eschalot Sauce for boiled Mutton (No. 295)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

four eschalots
almost half a pint of the liquor the mutton was boiled in
a table-spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
a quarter tea-spoonful of pepper ↝ Spices, pepper, black [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a bit of butter (as big as a walnut) rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional additions

a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little finely-chopped parsley ↝ Parsley, raw [Not included in a food category]

Related recipe

See (No. 402) Eschalot Wine

Instructions (4)

Mince four eschalots very fine, and put them into a small saucepan, with almost half a pint of the liquor the mutton was boiled in.
Let them boil up for five minutes.
Then put in a table-spoonful of vinegar, a quarter tea-spoonful of pepper, a little salt, and a bit of butter (as big as a walnut) rolled in flour.
Shake together till it boils.

Original Text

Eschalot Sauce for boiled Mutton.—(No. 295.)

This is a very frequent and satisfactory substitute for “caper sauce.”

[240]Mince four eschalots very fine, and put them into a small saucepan, with almost half a pint of the liquor the mutton was boiled in: let them boil up for five minutes; then put in a table-spoonful of vinegar, a quarter tea-spoonful of pepper, a little salt, and a bit of butter (as big as a walnut) rolled in flour; shake together till it boils. See (No. 402) Eschalot Wine.

Obs.—We like a little lemon-peel with eschalot; the haut goût of the latter is much ameliorated by the delicate aroma of the former.

Some cooks add a little finely-chopped parsley.

Notes

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