Roasted Meat with Shallots

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two shalots ↝ Shallots, raw [Vegetables and Vegetable Products]
red wine or vinegar, just as you like ↝ Wine, red [Wine]
red wine or vinegar, just as you like ↝ Vinegar [Mustard and other condiments]

Instructions (5)

When it is quite roasted, take it up, and lay it in the dish with the inside uppermost.
With a sharp knife lift up the skin, hack and cut the inside very fine.
Shake a little pepper and salt over it, with two shallots.
Cover it with the skin, and send it to table.
You may add red wine or vinegar, just as you like.

Original Text

WHEN it is quite roasted, take it up, and lay it in the dish with the inſide uppermost, with a ſharp knife lift up the skin, hack and cut the inſide very fine, shake a little pepper and salt over it, with two ſhalots, cover it with the skin, and send it to table. You may add red wine or vinegar, just as you like.

Notes

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