Onion Sauce
From The Dudley book of cookery and household recipes, 1909
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.
one gill of whipped cream, a very little paprica. Mix it all lightly, set on the ice and serve in a sauce boat. NORWEGIENNE (HORSE-RADISH) SAUCE To BE Served with Cold Supreme or Chaudfroid OF Chicken AKE three tablespoonsful of mayonnaise sauce, one gill of whipped cream, a tablespoonful of grated horseradish, a little pepper and salt. Mix all together lightly — set on the ice and serve. AKE three large tablespoonsful of mayonnaise sauce. Add one gill of whipped cream, one large onion, or four small spring onions. Let it stand for two or three hours, then remove the onion and serve cold in a sauce boat with the cutlets. ONION SAUCE
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