vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Onion Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 135. The excerpt below is the record exactly as published.
BROWN ONION SAUCE. Cut off both ends of the onious, and slice them into a saucepan in which two ounces of butter have been dissolved ; keep them stewing gently over a clear fire until they are lightly coloured ; then pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer, season it with a little cayenne
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