Baked Onions

Ingredients

• six Spanish onions
• three ounces of butter
• one-half ounce of flour
• one teacupful of brown stock
• one-half tablespoonful of salt
• one-half teaspoonful of pepper
• one lump of saleratus the size of a pea

Method

1. 1

   Prepare onions as for boiling.

2. 2

   Bake in a mixture of butter, flour, and brown stock, seasoned with salt and pepper.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.

one-half teaspoonful of pepper. Throw the Brussels sprouts into a basin of cold water to draw out the grit or sand and wash them|well, then cut off with a knife the stalk end. Have in readiness a saucepan of boiling water into which has been placed half of the salt, drdn the sprouts from the cold water and throw them into the saucepan, put on the cover until the water boils up and uncover- ing them, let them boil rapidly for ten minutes. Pour them into a iCuUender to strain off the water, melt in the saucepan the butter, return the Brussels sprouts to it, and sprinkle over them the remainder of the pepper and salt. Shake the saucepan over the fire until the sprouts are thoroughly heated, taking care that they do not brown. When hot, transfer the sprouts to a vegetable dish, and serve at once. Boiled Onions. — Take : six Spanish onions, one- half teaspoonful of salt, two ounces of butter, one ounce of flour, one-half pint of milk, one gill of cream, one saltspoonful of pepper, one lump of saleratus the siae of a pea. The onions must first be skinned and allowed to stand all night in water, which must have been poured over them boiling, and in which the saleratus has been dissolved. An hour before required for use, the onions should Baked onions. 109 be put into a saucepan covered with cold water, put over the fire and when boiling, boiled for fifteen minutes. At the end of this time, the first water should be drained off", nearly all of the salt sprinkled over them, and recovering them with boiling water, allow them to boil for half an hour longer. \ While the onions are boiling, melt in a small saucepan the butter, stir into it the flour, and by degrees the milk, and when this mixture boils, add to it the cream, and let aU cook together for two minutes, when it must be sea- soned with the pepper and remaining salt. Take the onions from the water, when boiled, one by one, with a draining spoon, pressing them against the side of the saucepan in lifting them, that the water may be entirely expressed. / Place them in a vegetable dish, pour over them the white sauce, and they are ready to serve. Baked Onions. — Take : six Spanish onions, three ounces of butter, one-half ounce of flour, one teacupful of brown stock, one-half tablespoonful of salt, one-half tea- spoonful of pepper, one lump of saleratus the size of a pea

Cook this with the app: pantry check, scaling, and the assistant.