Shalot Gravy

Thumbnail of Shalot Gravy recipe

Peel and slice six shalots, and put them in a small stewpan with a wineglassful of vinegar, pepper, and salt, and boil this for six minutes; then add a gill of brown gravy, and boil again for another six minutes; strain through a sieve, and use this gravy for broiled cutlets and other broiled meats.

No. 64