Escalloped Onions
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 38. The excerpt below is the record exactly as published.
escalloped onions were not in Lamb's mind when he uttered his wholesale condemna- tion, for they are much the least offensive 137 to a sensitive nose. Boil the onions in three quarts of water for an hour, changing the water once. When tender, drain off the water and cut into small pieces ; put in a shallow baking dish and pour over them a cream sauce ; sprinkle with a cupful of bread crumbs, a table- spoonful of butter or grated rich cheese. AUGUST 8th ''A previously hearty sirloin of beef looked as if it had been suddenly seized with the palsy." — Charles Dickens ("Sketches by Boz"). WHEN the sirloin has been re- duced to this condition it is not attractive on the table, and if it has fortunately been cooked de- cidedly rare it can be served as a " dry devil " very acceptably. Make a paste of three tablespoonfuls of oil, two of dry mustard, a teaspoonful of salt, half a teaspoonful of black pepper, and rather less of paprika. Spread the paste over the slices of rare beef and dredge liber- ally with flour. Have a very hot frying pan, put in it three tablespoonfuls of butter
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