Shallot Sauce (1)

Boil a few minced shallots in a little clear gravy and nearly as much vinegar, add a few peppercorns and a little salt. Strain, and serve it in a sauce-tureen.

Shallot Sauce (2)

Take two spoonfuls of the liquor the meat was boiled in, two spoonfuls of vinegar, two or three shallots cut fine, and a little salt; put these ingredients into a saucepan, with a bit of butter rolled in flour; let it stew a little, and serve it up with your mutton or beef.