Breton Sauce

Ingredients

• one generous pint of peeled and sliced onion
• one pint of Spanish sauce
• three table-spoonfuls of butter
• one teaspoonful of sugar
• one of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Put butter, onions, sugar, salt, and pepper into a small frying-pan, and cook slowly for one hour, stirring frequently.

2. 2

   Draw the pan forward, stir the onion until brown, rub through a strainer into a saucepan, add Spanish sauce, place on the fire, and stir until it boils.

3. 3

   Serve with roast, broiled, or breaded mutton.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 251. The excerpt below is the record exactly as published.

Breton Sauce. Use one generous pint of peeled and sliced onion, one pint of Spanish sauce, three table-spoonfuls of butter, 31 482 MISS PARLOA'S KITCHEN COMPANION. one teaspoonful of sugar, one of salt, and one-fourth of a teaspoonful of pepper

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