Cassell's dictionary of cookery

two or three slices of butter in a stewpan. Arrange the onions side by side in it, and place it on the fire, turning the onions two or three times that they may be equally coloured all over. When nicely browned, moisten them with half a pint of good strong stock, cover the saucepan closely, and simmer very gently until the sauce is reduced to glaze. Baste the onions frequently whilst the sauce is simmering, and keep them warm until wanted for use. Time, one hour. Probable cost, 6d. Sufficient to garnish a moderate-sized piece of beef. Onions, How and Where to Keep. — Onions should be fastened upon ropes, and hung from the ceiling of a cool, airy apartment. They should not be hung in the storeroom, on account of their unpleasant odour. Onions, Pickled. — Onions, like aU other pickles, are considered more wholesome, though less handsome, when prepared at home, than when bought at the warehouses. Home-made pickled onions are besides quite as expensive. The small silver onions are generally used for pickling, and should be obtained as soon as possible after they are harvested, as they are then in the best condition. This will be about the middle of August. Peel the onions until they look clear, being careful not to cut the bulb. If a little warm water be poured over them the task will not be quite so disagreeable. Throw them as they are peeled into a bowl of white-wine vinegar, and when they are all finished strain the vinegar into an enamelled stewpan, with an ounce of whole peppercorns, a dessert-spoonful of salt, and an inch of whole ginger to each quart. Boil gently for five minutes, let the liquid cool, and pour over the onions. It must be boiled again twice before the onions are fastened up, and should be sufficient to cover them entirely. Put the pickle into jars, cork securely, and cover them with bladder, then store for use. If it is preferred, instead of boiling the vinegar three times, the onions may be thrown into it when boiling, and simmered gently for two minutes. Probable cost, onions. Is. or Is. 6d. per gallon. Onions, Pickled (another way). — Prepare the onions as in the last recipe, but instead of throwing them when peeled into vinegar, throw them into biine sufficiently strong to bear an egg. Let them remain in this until the next day, then drain them, and lay them between two cloths to dry. Boil as much vinegar as will cover them with half a teaspoonful of coriander seed, an inch of whole ginger, and an ounce of peppercorns to each cjuart. After the liquid has reached the boiling point, let it simmer gently for three minutes, and pour it out to cool. Put the onions into jars, divide the spices amongst them, and cover them entirely with the cooled vinegar. Cork securely, and cover the corks with bladder. Store for use. This pickle should not be used until it has been kept a month. Probable cost, onions. Is. to Is. 6d. per gallon. Onion?!, Pickled (an easy method). — Peel the onions according to the directions already given. {See the last recipe but one). Put them as they are done into %vide-mouthed glass bottles ONI (471 ) ONI