Shalot-Sauce for Roasted Fowls

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take five or six Shalots peel’d and cut small, put them into a Sauce-pan, with two Spoonfuls of White Wine, two of Water, and two of Vinegar; give them a boil up, and pour them into your Dish, with a little Pepper and Salt. Fowls roasted and laid on Water-cresses is very good, without any other Sauce.