ONIONS, PICKLED.— Pickled onions I
are always a favourite pickle, of course '
the drawback being that they affect
the breath. They can be served with
every kind of cold meat, such as beef I
and mutton, but are very unsuited !
to be served with poultry. A very
nice sauce can be made from pickled
onions, to be served with mutton cut-
lets for breakfast. Take sufficient
onions out of the bottle to make, when
chopped, a couple of tablespoonfuls.
Next take about a quarter of a pint of
good stock and put it in a small stew-
pan. Add to this a small teaspoonful
of Crosse and Blackwell’s extract of
meat. This will turn the stock a deep
rich brown colour. Now add the
pickled onions and let them simmer.
The acidity from the onions will impart
a piquant flavour to the sauce. Take
about a teaspoonful of arrowroot✪ Pickled Onions Sauce and
mix it with a little of the sauce. Add
the arrowroot till the sauce thickens and
becomes as thick nearly as gruel. The
cutlets can be grilled on a gridiron,
and drained for a few seconds on a
cloth, then placed on a dish, and the
sauce poured in the middle of them.
This is a very delicious breakfast dish
and very appetising. It can of course
be served at luncheon, but is not alto-
gether adapted for dinner. Cayenne
pepper can be added to this dish accord-
ing to taste. Sometimes in the morning
under certain circumstances the flavour
of cayenne is very acceptable. When
this is the case there are few mediums
for conveying cayenne pepper to a
iaded appetite better than the sauce I
nave mentioned. I allude to circum-
stances where after a public dinner
gentlemen are apt to feel that they have
taken “ too much salmon.”
OPENERS.— See Knives.
ORANGE BITTERS. -Orange bitters
is the most popular of all bitters, its
greatest rival being augostura bitters.
Orange bitters is very rarely taken by
itself. It is almost universally used in
conjunction with some other liquid,
such as brandy, sherry, gin, etc. I
think the proper proportion- of orange
bitters is about one quarter of bitters to
three quarters of wine or brandy.
This, however, is a matter of taste. I
do not recollect any instance in which
orange bitters is used for cooking pur-
poses. On a hot day, when persons are
very thirsty, a small glass of orange
bitters in a bottle of iced soda-water is
a very agreeable drink to be taken be-
fore dinner. How far bitters in any
form are advisable is a subject I will
not on this occasion enter into. Of
course there are some persons whose
appetites would be completely destroyed
by taking gin and bitters before dinner,
while on the other hand there are many
whose appetites would be improved by
so doing.
ORANGE CHIPS. — Orange chips are
strips of orange peel candied. They are
very nice and make an excellent garnish
to be placed round a dish of biscuits or
a cake.
ORANGE CURACOA.— See CuitAcOA.
» ‘
ORANGE, ESSENCE OF.— Essence of
orange, like essence of lemon, must be
used with caution. A few drops will
as a rule be amply sufficient to impart
the flavour of orange to a pint of fluid.
It has a very agreeable bitter taste, and
can be used to flavour a glass of sherry
or gin as a substitute for orange bitters.
Essence of orange may also be used for
flavouring claret-cup and a variety of
dishes, but, as I have before stated, it
must be used with caution.
Page 165 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ONIONS, PICKLED.— Pickled onions I are always a favourite pickle, of course ' the drawback being that they affect the breath. They can be served with every kind of cold meat, such as beef I and mutton, but are very unsuited ! to be served with poultry. A very nice sauce can be made from pickled onions, to be served with mutton cutlets for breakfast. Take sufficient
onions out of the bottle to make, when chopped, a couple of tablespoonfuls. Next take about a quarter of a pint of good stock and put it in a small stewpan. Add to this a small teaspoonful of Crosse and Blackwell’s extract of meat. This will turn the stock a deep rich brown colour. Now add the
pickled onions and let them simmer. The acidity from the onions will impart a piquant flavour to the sauce. Take about a teaspoonful of arrowroot and mix it with a little of the sauce. Add the arrowroot till the sauce thickens and becomes as thick nearly as gruel. The cutlets can be grilled on a gridiron, and drained for a few seconds on a cloth, then placed on a dish, and the sauce poured in the middle of them. This is a very delicious breakfast dish and very appetising. It can of course be served at luncheon, but is not altogether adapted for dinner. Cayenne pepper can be added to this dish according to taste. Sometimes in the morning under certain circumstances the flavour of cayenne is very acceptable. When this is the case there are few mediums for conveying cayenne pepper to a jaded appetite better than the sauce I nave mentioned. I allude to circumstances where after a public dinner gentlemen are apt to feel that they have taken “ too much salmon.”
OPENERS.— See Knives.
ORANGE BITTERS. -Orange bitters is the most popular of all bitters, its greatest rival being Angostura bitters. Orange bitters is very rarely taken by itself. It is almost universally used in conjunction with some other liquid, such as brandy, sherry, gin, etc. I think the proper proportion- of orange bitters is about one quarter of bitters to three quarters of wine or brandy. This, however, is a matter of taste. I do not recollect any instance in which orange bitters is used for cooking pur-
poses. On a hot day, when persons are very thirsty, a small glass of orange bitters in a bottle of iced soda-water is a very agreeable drink to be taken before dinner. How far bitters in any form are advisable is a subject I will not on this occasion enter into. Of course there are some persons whose appetites would be completely destroyed by taking gin and bitters before dinner, while on the other hand there are many whose appetites would be improved by so doing.
ORANGE CHIPS. — Orange chips are strips of orange peel candied. They are very nice and make an excellent garnish to be placed round a dish of biscuits or a cake.
ORANGE CURACOA.— See CuitAcOA.
» ‘
ORANGE, ESSENCE OF.— Essence of orange, like essence of lemon, must be used with caution. A few drops will as a rule be amply sufficient to impart the flavour of orange to a pint of fluid. It has a very agreeable bitter taste, and can be used to flavour a glass of sherry or gin as a substitute for orange bitters. Essence of orange may also be used for flavouring claret-cup and a variety of dishes, but, as I have before stated, it must be used with caution.
Records on this page
Pickled Onions Sauce