milk and water, or plain water, six large Spanish
onions, then place them on a well buttered baking
tin, or dish, cover with breadcrumbs and morsels
(d’ butter or clarified dripping, and bake for about one
hour in a moderate oven till nicely coloured and quite
tender, and serve in the dish they were cooked in.
Onions en casserole. — Top, tail, and peel some nice
Portugal onions, then peel off one or two more
skins and mince these, placing this mince with the
whole onion into an earthenware casserole with ^oz.
of butter or clarified dripping for eacli onion, and
let them cook slowly on the hot plate for about two
hours, till perfectly tender. Serve in the casserole.
fried. — Blanch the onions for five
minutes {i.e., let them boil on for five minutes after
the blanching water has boiled up), then lift them
out, and let them cool ; after which slice them across
finely into rings, toss these rings lightly in a clean
cloth with a little flour, then place them (not too
many at a time) in the frying basket, plunge them
into very hot fat, for five or six minutes, till of a
bright golden colour, drain, sprinkle with salt✪ Fried Onions, and
serve crisp and dry.
glazed. — Trim some small pickling or
silver onions, and place them in a well buttered
saute pan, dusting them generously with caster
sugar, shake the pan gently, and directly they begin
to colour moisten them with enough stock to cover,
add a little salt✪ Glazed Onions, and let them cook gently till tender
and well coloured, and the stock has formed a glaze
on them, rolling them over gently from time to time
to glaze them evenly, and serve.
VEGETABLES.
Union juice.- — This essence is most useful for
riavouring. Kemove the outer skin, and grate the
onion with a coarse grater ; wring it through a clean
cloth, extracting every drop of juice. Or, pound
the onions in a mortar with very little water✪ Onion Juice, then
strain off and bottle in closely stoppered bottles. A
little garlic is a great improvement. If in a hurry,
halve the onion, and partly scoop, partly press
the juice out with a strong plated spoon, from the
half.
jjurre Bretunne. — Blanch and parboil
the onions for five minutes, then drain and chop
them coarsely, and put them on in a pan with 4oz.
of butter or well clarified dripping, for six onions,
and a good dust of sugar, with pepper and salt to
taste ; stir this well till the onions are nicely and deeply
coloured, then dredge on to it a tablespoonful of fine
flour, and moisten it well with some good brown
stock. Let this all simmer together till thoroughly
cooked (about an hour or so), then rub it all through
a sieve. Use stock according to the required density
of the puree.
Soulnse. — Made precisely as before, but
butter must be used for the dripping, and equal parts
of milk and white stock for moistening, care being
taken never to let the onions✪ Soulnse colour. A spoonful of
cream should be added at the hast.
— — salad.- — dust blanch tomatoes and onions
and peel them (using one large onion for five or six
tomatoes), and when perfectly cold slice the onion as
thinly as possible, and the tomatoes about a quarter
of an inch thick. Dish in alternate layers with a
1*2
VEGETABLES.
vinaigrette sauce (one gill salad oil, two dessertspoonfuls
of vinegar, a saltspoonful of salt, and half a one of white
pepper✪ Onion Salad). Mix well and garnish with chives or onion
threads.
Page 46 · 6 recipe records on this page
Presented as published in 1902. 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
milk and water, or plain water, six large Spanish onions, then place them on a well buttered baking tin, or dish, cover with breadcrumbs and morsels (d’ butter or clarified dripping, and bake for about one hour in a moderate oven till nicely coloured and quite tender, and serve in the dish they were cooked in.
Onions en casserole. — Top, tail, and peel some nice Portugal onions, then peel off one or two more skins and mince these, placing this mince with the whole onion into an earthenware casserole with ^oz. of butter or clarified dripping for eacli onion, and let them cook slowly on the hot plate for about two hours, till perfectly tender. Serve in the casserole.
fried. — Blanch the onions for five
minutes {i.e., let them boil on for five minutes after the blanching water has boiled up), then lift them out, and let them cool ; after which slice them across finely into rings, toss these rings lightly in a clean cloth with a little flour, then place them (not too many at a time) in the frying basket, plunge them into very hot fat, for five or six minutes, till of a bright golden colour, drain, sprinkle with salt, and serve crisp and dry.
glazed. — Trim some small pickling or
silver onions, and place them in a well buttered saute pan, dusting them generously with caster sugar, shake the pan gently, and directly they begin to colour moisten them with enough stock to cover, add a little salt, and let them cook gently till tender and well coloured, and the stock has formed a glaze on them, rolling them over gently from time to time to glaze them evenly, and serve.
Union juice.- — This essence is most useful for riavouring. Kemove the outer skin, and grate the onion with a coarse grater ; wring it through a clean cloth, extracting every drop of juice. Or, pound the onions in a mortar with very little water, then strain off and bottle in closely stoppered bottles. A little garlic is a great improvement. If in a hurry, halve the onion, and partly scoop, partly press the juice out with a strong plated spoon, from the half.
jjurre Bretunne. — Blanch and parboil
the onions for five minutes, then drain and chop them coarsely, and put them on in a pan with 4oz. of butter or well clarified dripping, for six onions, and a good dust of sugar, with pepper and salt to taste ; stir this well till the onions are nicely and deeply coloured, then dredge on to it a tablespoonful of fine flour, and moisten it well with some good brown stock. Let this all simmer together till thoroughly cooked (about an hour or so), then rub it all through a sieve. Use stock according to the required density of the puree.
Soulnse. — Made precisely as before, but
butter must be used for the dripping, and equal parts of milk and white stock for moistening, care being taken never to let the onions colour. A spoonful of cream should be added at the hast.
— — salad.- — dust blanch tomatoes and onions
and peel them (using one large onion for five or six tomatoes), and when perfectly cold slice the onion as thinly as possible, and the tomatoes about a quarter of an inch thick. Dish in alternate layers with a
1*2
vinaigrette sauce (one gill salad oil, two dessertspoonfuls of vinegar, a saltspoonful of salt, and half a one of white pepper). Mix well and garnish with chives or onion threads.
Records on this page
Fried OnionsOnions en CasseroleGlazed OnionsOnion JuiceSoulnseOnion Salad