Onion Sauce

Ingredients

• One pound of Spanish onions
• one ounce of butter
• half an ounce of flour
• quarter of a pint of cream

Method

1. 1

   Peel and cut onions; soak in spring water for 15 minutes; boil in fresh water for 30 minutes; drain and cover with boiling water; boil till tender; drain again, chop finely, and rub through a sieve.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 64. The excerpt below is the record exactly as published.

onion sauce (No. 196). No. 185.— Cream Sauce. Half a pint of cream, one tea-spoonful of arrowroot, and one table-spoonful of milk. To a small tea-spoonful of arrowroot, or potato-flour, add a table-spoonful of cold milk ; rub it smooth with a wooden spoon ; add gradually the boiling cream ; when- well mixed, season with pepper and salt ; stir it over the fire till it just boils, and serve immediately. This sauce may be used with asparagus, or any other boiled vegetables, as a substitute for butter sauce. No. 186. — Cream Sauce for Puddings. Half a pint of cream, one tea-spoonful of arrowroot or potato- flour, and one table-spoonful of milk. To the arrowroot add the milk, cold ; rub smooth, and add gradually the cream, previously boiled ; when well mixed, stir it on the fire till it boils, adding sugar and almond flavour, or lemon -peel, and serve immediately. No. 187. — Cucumber Sauce. Two ounces of butter, one dessert-spoonful of flour, two ounces of pickled cucumbers, and two table-spoonfuls of cream. Put the flour and butter in a saucepan, with two table- spoonfuls of water ; add pepper and salt ; when it boils, put in the cucumber, cut very small ; let it stew gently about five minutes, and then stir in the cream, or two table-spoonfuls of brown sauce. No. 188. — Curry Sauce. Stir a little curry powder into. either brown or butter saucel No. 189. — Egg Sauce. Six eggs, one third of a pint of butter sauce, three table- spoonfuls of cream, and one ounce of butter. 112 VEGETARIAN COOKERY. Boil the eggs quiekly five minutes, then put them in cold water, and when cool, peel and cut them in small pieces. Boil the butter sauce with the cream gently five minutes, adding a little white pepper and salt ; then add the eggs ; shake the pan round over the fire till the eggs are quite hot ; stir in the butter carefully till it is melted, and serve in a sauce-tureen. No. 190. — Fennel Sauce. Boil an equal quantity of parsley and fennel till tender, drain the water well away, and chop it very fine, and put it into butter sauce just when it is wanted. No. 191. — Gooseberry Sauce. Pick and wash some gooseberries, set them on the fire in cold water, let them simmer very carefully till tender, drain the water well away, put them into some butter sauce, sweetened with moist sugar ; add either a little juice of sorrel, or boiled parsley very finely chopped, or use the sweetened butter sauce alone. * No. 192. — Horse-radish Sauce. Four table-spoonfuls of grated horse-radish, two tea-spoonfuls of mixed mustard, one table-spoonful of sugar, and one small salt-spoonful of salt. Mix all together, and add as much vinegar as will just cover the ingredients. No. 193. — Mint Sauce. Wash and chop small some young mint ; put it in a sauce- boat with as much vinegar, well sweetened, as will cover it. The leaves of mint, when nicely dried, and the colour w’ell preserved, may be substituted, where fresh mint cannot be obtained. They should be rubbed small, but not powdered ; then moistened with a little boiling water, and closely covered len minutes before adding the sweetened vinegar. No. 194.— Mushroom Sauce. Half a pint of small mushrooms, half a pint of new milk, one ounce of butter, and a small table-spoonful of flour. VEGETARIAN COOKERY. 113 Pick and wash the mushrooms, put them on the fire with the milk, let them stew gently half an hour ; mix the butter and flour together ; stir it well in, adding a little pepper and salt ; simmer them ten minutes ; then add a table-spoonful of cream, and strain it into a sauce-tureen. No. 195. — Mustard Sauoe. Rub a tea-spoonful of mustard quite smooth with a table- spoonful of vinegar, add a little pepper and salt, and stir it in some butter sauce. No. 196. — Onion Sauce. One pound of Spanish onions, one ounce of butter, half an ounce of flour, and quarter of a pint of cream

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