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Onion Sauce
From Tried favourites cookery book, 1909
Serves 4
Serve with mutton, either boiled or roasted.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 83. The excerpt below is the record exactly as published.
Onion Sauce. Boil 4 onions till they are tender, with a little salt. Drain and chop them. Put a dessertspoon of butter in the saucepan ; dissolve a dessertspoon of flour in a teacupful of milk. Let the butter get hob; put in the onions, flour, and milk. Stir till it boils; add salt and pepper to taste ; and, just before seiwing, stir in a small bit of butter
Cook this with the app: pantry check, scaling, and the assistant.