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n. Obsolete forms of shallot.

"Chop a small onion or shalot fine, and boil it in a pint of milk for five minutes; then add about ten ounces of crumb of bread, a bit of butter, pepper and salt to season; stir the whole on the fire for ten minutes, and eat this bread sauce with roast fowl or turkey."

shallot    shalom    shalt   

cellery    oregano    loogie    tarragon    scallion    saltspoon    lumpiness    saute    seasoning    hokum