Onion Sauce (2)
From Buckmaster's cookery, 1887
Do not let the sauce boil after adding cream.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 95. The excerpt below is the record exactly as published.
ONION SAUCE (2). Ingredients. Onions. Cream or Milk. 1. Peel the onions and blanch them. 2. Roughly mince them. 3. Put an ounce of butter into a clean stewpan. 4. Add a teaspoonful of flour. 5. Stir for two minutes. 6. Add the onions and stir to prevent Sauces. 2 1 5 colouring. 7. Add a little pounded loaf-sugar, and pepper and salt to taste. When the onions are suffi- ciently soft pass them through a sieve. 8. Return the pulp to the stewpan. 9. Bring the sauce to its proper consistency with milk or cream
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