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Onion Sauce
From The complete cook book, 1900
Serves 4
Good for cold or hot boiled meat.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 84. The excerpt below is the record exactly as published.
ONION SAUCE. Onion sauce is fine for cold or hot boiled meat, mut- ton, veal and poultry. Cream a heaping tablespoon- ful of flour and a half-cup of butter, then add gradually two cups of boiling milk, stir well, then add four ten- der boiled onions that have been well mashed, a sprig of parsley, finely chopped, salt and white pepper
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