Lyonnaise Sauce

Ingredients

• 4 oz. onion
• 1 oz. fat
• 2 oz. flour
• 1 pint water
• pinch of spice and salt
• 1 tablespoonful vinegar
• pinch of pepper
• half-teaspoonful chopped parsley

Method

1. 1

   Cut the onion into slices and fry with the fat.

2. 2

   As soon as the onion begins to colour, add the flour, stir and fry until a fawn colour is obtained.

3. 3

   Cover with water; add spice and salt, boil, and then let simmer, stirring till the required thickness is obtained.

4. 4

   Add the vinegar, simmer 10 minutes longer, and then add pepper and parsley and serve.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 11. The excerpt below is the record exactly as published.

Lyonnaise Sauce Materials.—4 oz. onion, 1 oz. fat, 2 oz. flour, 1 pint water, pinch of spice and salt, 1 tablespoonful vinegar, pinch of pepper, half-teaspoonful chopped parsley

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