ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine;
1/4 oz. of white pepper, 2 oz. of shalots, 1/4 oz. of cayenne, 1/4 oz.
of cloves, 3/4 pint of vinegar.
_Mode_.--Put the whole of the ingredients into a bottle, and let it
remain for a fortnight in a warm place, occasionally shaking up the
contents. Strain, and bottle off for use. This sauce will be found an
agreeable addition to gravies, hashes, stews, &c.
_Average cost_, for this quantity, 1s. 6d.
[Illustration: SHALOT.]
SHALOT, OR ESCHALOT.--This plant is supposed to have been
introduced to England by the Crusaders, who found it growing
wild in the vicinity of Ascalon. It is a bulbous root, and when
full grown, its leaves wither in July. They ought to be taken up
in the autumn, and when dried in the house, will keep till
spring. It is called by old authors the "barren onion," and is
used in sauces and pickles, soups and made dishes, and as an
accompaniment to chops and steaks.
ESPAGNOLE, OR BROWN SPANISH SAUCE.