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Shallot, for Venison

Strip off the skin from some fine shallots-about a pint in quantity-boil them in salted water for five minutes, then throw off the first water, and add more boiling water to them. If the sauce is desired very mild, change the water until they are quite done, and throw in salt enough to flavour. Drain them thoroughly. Serve in good melted butter or gravy. This sauce is often served as an accompaniment to venison when the true flavour of the meat is not relished. Time, about fifteen minutes to boil. Probable cost, 1s. 6d. for this quantity.