Onion Sauce (Brown)

Ingredients

• Two oz. butter
• rather more than ¾ pint of rich gravy
• 6 large onions
• pepper
• salt

Method

1. 1

   Put into your stewpan the onions, sliced, fry them of a light brown color, with 2 oz. of butter; keep them stirred well to prevent them turning black; as soon as they are of a nice color, pour over the gravy, and simmer gently until tender; skim off all fat, add seasoning and rub the whole through a sieve; then put in a saucepan, and when it boils, serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 43. The excerpt below is the record exactly as published.

Onion Sauce (Brown) — Two oz. butter, ra- ther more than 3^ pint of rich gravy, 6 large onions, pepper and salt

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