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Boiled Onions
From A year's cookery, 1880
Serves 4
A very usual accompaniment to roast shoulder of mutton.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 293. The excerpt below is the record exactly as published.
Boiled Onions , Onion Sauce (October 14th) is a very usual accompaniment to roast shoulder of mutton. Sometimes for a change onions boiled whole are served instead. Skin the onions, and put them into a saucepan with boiling water to cover them. Put the lid on the pan, and let them stew gently till they are tender but not broken. When' a skewer will pierce them through easily they are done. Lift them out, one by one carefully, drain them in a colander, put them on a hot dish, sprinkle pepper and salt upon them, and put a small piece” of butter upon each just before serving
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