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Shallot Wine

Shallot wine is a preparation largely used and highly esteemed. When an acid taste is not required, and, consequently, when shallot vinegar would be objected to, shallot wine will flavour a hash or ragout with onion most pleasantly, and the wine extracts the flavour of shallots even better than vinegar does. Skin, mince, and bruise four ounces of shallots; put them into a bottle with a pint of sherry, and let them infuse ten days or a fortnight; strain the liquor, and bottle for use. When a very strong flavouring is desired, pour the pint of sherry over three ounces of shallots; let them infuse ten days; pour off the liquor, and put it into a clean bottle with three ounces of fresh shallots, skinned and bruised. Infuse ten days longer, strain, and bottle for use. Time, ten days or more.