Shalot Sauce for Roast Fowls is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic sauce made from a blend of shallots, water, white wine vinegar and seasonings that's briefly boiled before being served with roast fowl. The full recipe is presented here and I hope you enjoy this classic British version of: Shalot Sauce for Roast Fowls.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Shalot-ſauce for roaſted fowls.
TAKE five or ſix ſhalots peeled and cut ſmall, put them into a ſaucepan 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 watercreſſ is very good, without any other ſauce.
Modern Redaction
Ingredients:
5 shallots, peeled and finely chopped
2 tbsp white wine
2 tbsp water
2 tbsp white wine vinegar
salt and freshly-ground black pepper
Method:
Combine the shallots in a small pan with the wine, water and vinegar. Bring just to a boil then take off the heat and season to taste.
Serve to accompany boiled fowls served on a bed of watercress.
