Onion Sauce (Brown)

Ingredients

• 2 oz. of butter
• rather more than % a pt. of rich gravy
• 6 large onions
• pepper
• salt

Method

1. 1

   Slice and fry onions in butter until light brown.

2. 2

   Add gravy and simmer until tender.

3. 3

   Skim off fat, season, and strain through a sieve.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 48. The excerpt below is the record exactly as published.

Onion Sauce (Brown) —Ingredients—z oz. of butter, rather more than % a pt. of rich gravy, 6 large onions, pepper and salt to taste. Put into your stewpan, the onions, sliced, fry them of a light brown color, with the two ounces 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 bolls, serves, olf a high flavor is wanted asmail quantity of mushroom catchup may be added. THE DomINIoN Cook Book. x 247. Roux (Brown, a thickening for soups and — gravies)—lIngedients—6 oz. of butter, 9 oz. of flour. Melt the butter slowly over the fire, and dredge in very slowly the flour, stirring all the time, and when it turns a light brown color it is done, and can be put aside into a jar mac) for use. It will keep good for some time. 248. Roux (White, for thickening white sauces), Proceed as in the last receipt, but do not keep it on the fire so long, and take care not to let it color. 249. Tomato Sauce—Ingredients—1o lbs. ripe tomatoes, 1 pt. best brown vinegar, 2 oz. salt, ¥% oz. cloves, I oz. allspice, % lb. white sugar, I oz. garlic, 4% oz. black pepper, 34 oz. cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft ; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the above ingredi- ents (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass ; five hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied ac- cording to taste. 250. Oyster Sauce—Ingredients—Oysters, butter, a little flour, milk, blade of mace, bay leaf, pepper and salt to taste, a little cayenne, a few drops of lemon juice. Parboil the oysters in their own liquor, beard them, and re- serve all the liquor. Melt a piece of butter in a saucepan, add a little flour, the oyster liquor, and a enough milk to make as much sauce as is wanted. Put in a blade of mace and a bay leaf tied together, pepper and salt to taste, and the least bit of cayenne. Let the sauce boil, add the oysters, and as soon as _ they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve. 251. Worcester Sauce—Ingredients—Two tablespoonfuls Indian soy, two tablespoonfuls walnut catchup, one dessertspoonful of salt, one teaspoonful cayenne pepper, one nutmeg (sliced thin), one doz. cloves, % oz. root ginger pounded, a little lemon peel, a small head of garlic divided into cloves, I pt. vinegar, 3 oz. lump sugar. Dissolve the sugar in a little of the vinegar over the fire, add the other ingredients ; put all into a wide-necked bottle. It — Should stand for a month before using, and is better if shaken — “a SAUCES. cat) er every day. At the end of the month pour off clear into bottles. It is well to make a quart or three pints at a time. 252. Bread Sauce (to serve with Poultry or Game)— Ingredients—Giblets, 3 1b. of staic bread, an onion, 10 whole pep- pers, a blade of mace, a little salt, 2 tablespoonfuls of cream, a pint of water. Put the giblets into a pint of water, add the onion, pepper, mace, salt. Allow it to simmer for an hour, then strain the liquor over the bread crumbs. Cover the stewpan and let it stand on the stove for an hour (do not allow it to boil), then beat the sauce up with a fork until it is nice and smooth. Allow it to boil five minutes, stirring well until it is thick, then add cream and serve hot. 253. Caper Sauce—Ingredients—2 oz. of butter

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