Onion Sauce

Ingredients

• 4 or 5 fair-sized onions
• pint of plain white sauce or melted butter (1st recipe)

Method

1. 1

   First blanch the onions by putting them in cold water and bringing it to the boil.

2. 2

   Throw the water away.

3. 3

   Put the onions in fresh water and boil for an hour or an hour-and-a-half, until quite tender.

4. 4

   Chop them finely and add them to the sauce or melted butter.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 34. The excerpt below is the record exactly as published.

Onion sauce is made by adding cooked and chopped onions when the sauce is ready ; caper sauce by adding capers, or, as a substitute, Chopped gherkin. This sauce may be made still more economically by using water only instead of milk. No. 253. BROWN SAUCE (Plain). 2 ozs. butter 14 ozs. flour Onion, a small piece Carrot, ,, Turnip, INGREDIENTS. 1 mushroom l pint good stock Lemon juice, a few drops Pepper and salt to taste METHOD. Fry the vegetables, cut into small pieces in the butter, then mix in the flour, and fry that without burning it. Add the stock, stir and cook well. Add the seasoning and lemon juice. Strain and serve. No. 254. WHITE SAUCE. INGREDIENTS. 2 ozs. of butter i A few drops of lemon juice 14 ozs. of flour ! Pepper and salt 1 pint of milk METHOD. Melt the butter in a small stewpan ; mix in the flour smoothly. Add the milk. Stir and cook well. Then add the lemon juice and seasoning. A little cream may be added if desired. 101 No. 255. PARSLEY SAUCE. INGREDIENTS. 2 oz. of butter 1 ^ ozs. of flour 1 pint of milk or water A few drops of lemon juice Pepper and salt 2 dessertspoonsful of finely chopped parsley METHOD. Melt the butter in a small stewpan ; mix in the flour smoothly. Add the milk ; stir and cook well. Then add the lemon juice, seasoning, and chopped parsley. No. 250. PLAIN EGG SAUCE. 2 ozs. of butter li ozs. of flour 1 pint of milk INGREDIENTS. Lemon juice Pepper and salt 3 hard-boiled eggs METHOD. Melt the butter in a small stewpan ; mix in the flour smoothly. Add the milk, and stir and cook well. Then add the lemon juice, seasoning, and the chopped whites of the eggs. Tf a very thick sauce is required, take two oz. of flour. Cream may be added if desired. No. 257. CURRY SAUCE. INGREDIENTS. 2ozs. of butter or dripping 1 onion 1 apple Juice of half a lemon 2 dessertspoonsful powder 1 pint of stock Salt to taste of curry METHOD. 1 cel and slice the onion and apple, put them in a stew- 102 pan with the butter or dripping and curry powder, and fry without discolouring for 20 minutes. $ [Mix in the flour smoothly, and add the stock and salt. Stir until it boils, and let it simmer for 20 minutes before serving. Last of all add the lemon juice. Chutney and red currant jelly may be added if liked. Milk may be used instead of stock, if the sauce is for curried eggs, but stock is better. t- Note. — If the sauce is liked smooth, it may be rubbed through a sieve. No. 258. CUCUMBER SAUCE. INGREDIENTS. 2 young cucumbers | Pepper and salt 3 ozs. of butter A little flour 1 pint of good vinegar METHOD. Pare and slice the cucumbers and gently stew in the butter for about half an hour. Put in about a teaspoonful of flour. Add the vinegar, bring it to the boil, and the sauce is ready. No. 259. SHRIMP SAUCE. Remove the heads, tails and skin from i pint of shrimps ; prepare a sauce as directed for lobster sauce, substituting the shrimps for the lobster. No. 260. ONION SAUCE. INGREDIENTS. 4 or 5 fair-sized onions j \ pint of plain white sauce or melted butter (1st recipe)

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