Onion-Sauce

Ingredients

• a shallot or a small onion
• a tablespoonful of butter
• a tablespoonful of flour
• half a pint of port-wine
• half a pint of boiling water
• a level teaspoonful of salt
• a quarter of a saltspoonful of pepper
• one grate of nutmeg

Method

1. 1

   Peel and chop fine a shallot or a small onion, put it over the fire with a tablespoonful of butter, and when the butter begins to brown, stir in a tablespoonful of flour; when the flour is brown, add half a pint each of port-wine and boiling water, a level teaspoonful of salt, a quarter of a saltspoonful of pepper, and one grate of nutmeg; stir the sauce until it boils, and then keep it hot; when the birds are done, pour the drippings from them into the sauce, mix them well with it, and then serve it hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 197. The excerpt below is the record exactly as published.

ONION-SAVCE. Peel and chop fine a shallot or a small onion, put it over the fire with a tablespoonful of butter, and when the butter begins to brown, stir in a tablespoonful of flour ; when the flour is brown, add half a pint each of port-wine and boiling water, a level teaspoonful of salt, a quarter of a saltspoonful of pepper, and one grate of nutmeg

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