Stew gently down to a thick and perfectly smooth marmalade, a pound of pearmains, or of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy : season the sauce rather highly with black pepper or cayenne, and serve it very hot. Curry sauce will make an excellent substitute for the gravy when a very piquant accompaniment is wanted for pork or other rich meat. Apples pared and cored, 1 lb. ; good brown gravy, third of pint✪ Brown Apple Sauce 1 to 1£ hour. Pepper or cayenne as needed. WHITE ONION SAUCE. Strip the skin from some large white onions, and after having taken off the tops and roots cut them in two, throw them into cold water as they are done, cover them plentifully with more water, and boil them very tender ; lift them out, drain, and then press the water thoroughly from them ; chop them small, rub them through a sieve or strainer, put them into a little rich melted butter mixed with a spoonful or two of cream or milk, and a seasoning of salt✪ White Onion Sauce, give the sauce a boil, and serve it very hot. Portugal onions are superior to any others, both for this and for most other purposes of cookery. For the finest kind of onion sauce, see Soubise , which follows. BROWN ONION SAUCE. Cut off both ends of the onious, and slice them into a saucepan in which two ounces of butter have been dissolved ; keep them stewing gently over a clear fire until they are lightly coloured ; then pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer, season it with a little cayenne, and serve it very hot. ANOTHER BROWN ONION SAUCE. Mince the onions, stew them in butter until they are well coloured, stir in a dessertspoonful of flour, shake the stewpan over the fire for 126 modern cookery. [chap. Y. three or four minutes, pour in only as much broth or gravy as will leave the sauce tolerably thick, season, and serve it. SOUBISE. (j English Receipt .) Skin, slice, and mince quickly two pounds’ weight of the white part only of some fine mild onions, and stew them in from two to three ounces of good butter over a very gentle fire until they are reduced to a pulp, then pour to them three-quarters of a pint of rich veal gravy ; add a seasoning of salt and cayenne, if needed ; skim off the fat entirely, press the sauce through a sieve, heat it in a clean stewpan, mix it with a quarter of a pint of rich boiling cream✪ Soubise, and serve it directly. Onions, 2 lbs.; butter, 2 to 3 oz. : 30 minutes to 1 hour. Veal gravy, f pint ; salt, cayenne : 5 minutes. Cream, £ pint. SOUBISE. ( French Receipt.') Peel some fine white onions, and trim away all tough and dis- coloured parts ; mince them small, and throw them into plenty of boiling water ; when they have boiled quickly for five minutes drain them well in a sieve, then stew them very softly indeed in an ounce or two of fresh butter until they are dry and perfectly tender ; stir to them as much bechamel as will bring them to the consistence of very thick pea-soup, pass the whole through a strainer, pressing the onion strongly that none may remain behind, and heat the sauce afresh, without allowing it to boil, A small half-teaspoonful of pounded sugar is sometimes added to this soubise. White part of onions, 2 lbs. : blanched 5 minutes. Butter, 2 oz. i 30 to 50 minutes. Bechamel, f to 1 pint, or more.

AI-modernized reading of the original text

Stew gently down to a thick and perfectly smooth marmalade, a pound of pearmains, or of any other well-flavoured boiling apples, in about the third of a pint of rich brown gravy : season the sauce rather highly with black pepper or cayenne, and serve it very hot. Curry sauce will make an excellent substitute for the gravy when a very piquant accompaniment is wanted for pork or other rich meat. Apples pared and cored, 1 lb. ; good brown gravy, third of pint 1 to 1£ hour. Pepper or cayenne as needed. WHITE ONION SAUCE. Strip the skin from some large white onions, and after having taken off the tops and roots cut them in two, throw them into cold water as they are done, cover them plentifully with more water, and boil them very tender ; lift them out, drain, and then press the water thoroughly from them ; chop them small, rub them through a sieve or strainer, put them into a little rich melted butter mixed with a spoonful or two of cream or milk, and a seasoning of salt, give the sauce a boil, and serve it very hot. Portugal onions are superior to any others, both for this and for most other purposes of cookery. For the finest kind of onion sauce, see Soubise , which follows. BROWN ONION SAUCE. Cut off both ends of the onious, and slice them into a saucepan in which two ounces of butter have been dissolved ; keep them stewing gently over a clear fire until they are lightly coloured ; then pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer, season it with a little cayenne, and serve it very hot. ANOTHER BROWN ONION SAUCE. Mince the onions, stew them in butter until they are well coloured, stir in a dessertspoonful of flour, shake the stewpan over the fire for modern cookery. [chap. Y. three or four minutes, pour in only as much broth or gravy as will leave the sauce tolerably thick, season, and serve it. SOUBISE. (j English Receipt .) Skin, slice, and mince quickly two pounds’ weight of the white part only of some fine mild onions, and stew them in from two to three ounces of good butter over a very gentle fire until they are reduced to a pulp, then pour to them three-quarters of a pint of rich veal gravy ; add a seasoning of salt and cayenne, if needed ; skim off the fat entirely, press the sauce through a sieve, heat it in a clean stewpan, mix it with a quarter of a pint of rich boiling cream, and serve it directly. Onions, 2 lbs.; butter, 2 to 3 oz. : 30 minutes to 1 hour. Veal gravy, f pint ; salt, cayenne : 5 minutes. Cream, £ pint. SOUBISE. ( French Receipt.') Peel some fine white onions, and trim away all tough and discoloured parts ; mince them small, and throw them into plenty of boiling water ; when they have boiled quickly for five minutes drain them well in a sieve, then stew them very softly indeed in an ounce or two of fresh butter until they are dry and perfectly tender ; stir to them as much bechamel as will bring them to the consistence of very thick pea-soup, pass the whole through a strainer, pressing the onion strongly that none may remain behind, and heat the sauce afresh, without allowing it to boil, A small half-teaspoonful of pounded sugar is sometimes added to this soubise. White part of onions, 2 lbs. : blanched 5 minutes. Butter, 2 oz. i 30 to 50 minutes. Bechamel, f to 1 pint, or more.

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