shalot

_ -- 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.

The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886 Various

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.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

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.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

_ -- 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.

The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886 Various

-- Simmer a teacupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper, salt,

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

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.

The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner Anonymous

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.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

A little chopped shalot sprinkled over steaks, imparts an extra relish.

A Plain Cookery Book for the Working Classes Charles Elm�� Francatelli

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.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

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.

New Vegetarian Dishes Mrs. Bowdich 1896