Gravy, Onion

Ingredients

• three Spanish onions
• two ounces of butter
• a tablespoonful of flour
• three-quarters of a pint of stock
• two tablespoonfuls of ketchup
• two of claret
• a teaspoonful of lemon-juice

Method

1. 1

   Slice the onions and fry them in butter until browned.

2. 2

   Drain and mix flour with the fat.

3. 3

   Gradually add stock, return onions, and simmer until soft.

4. 4

   Season, sieve, and boil again with ketchup, claret, and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 645. The excerpt below is the record exactly as published.

Gravy, Onion. — Take three Spanish onions, cut them into slices, and fry them with two ounces of butter, till they are slightly browned. Drain them, and mix a table-spoon- ful of flour, very smoothly, with the fat. Add, gradually, three-quarters of a pint of stock, retui-n the onions to the saucepan, and simmer gently until they are quite soft. Season with pepper and salt, pass them through a fine sieve, and boil up once more, adding two table-spoon- fuls of ketchup, two of claret, and a tea-spoon- ful of lemon- juice. Time, altogether, about three-quarters of an hour. Probable cost, exclusive of the wine, 6d. Sufficient for five or six persons. Gravy, Orange (suitable for wild water- fowl).— Cut a small onion into little pieces, and put it into a saucepan, with half a pint of veal stock, three or four loaves of basil, and the rind of a Seville orange — or, failing this, a lemon. Simmer gently for twenty minutes, sti-ain the gravy, and add the juice of the orange, half a sfilt- spoonful of salt, half a salt- spoonful of pepper, and a wine-glassful of port or claret. Return the liquid to the saucepan, make it as hot as possible without' letting it boil, and serve in a tureen. Probable cost, 3d., exclusive of the wine. Sufficient for five or six persons. Gravy, Piquant, for Hash,— Mince very finely two shallots and a quarter of a clove of garlic. Put them in a stowpan, with a piece of butter the size of a walnut. Fry very GBA (277) GRA gently, until lightly browned, and keep stii-ring, to prevent burning. ilix with the gravy, smoothly, two table-spoonfuls of flour

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