Onion Sauce

Ingredients

• 1 lb. Onions
• 1/2 pint melted Butter
• 5 white Peppercorns
• Salt

Method

1. 1

   Boil the onions in water until tender and chop them finely; make half-pint melted butter sauce, adding peppercorns and salt; then add the onions.

2. 2

   Mix them well with the sauce and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 51. The excerpt below is the record exactly as published.

Salt. Method. — Put the yolks of the Eggs in a basin and add the salt. Then very gradually drop in the oil, stirring one way, and having the basin, if possible, on ice. Add the vinegar and the oil alternately, and when half of it is made, one dessert spoonful of boiling water will prevent the sauce from curdling. flDeltefc Butter. Ingredients. — 1 oz. Butter, ]/2 oz. Flour, 1 gill of Milk, 1 gill of Hot Water, 3 white Peppercorns, a little Salt. Method. — Melt the butter in a stewpan, then mix the flour smoothly in it, add the seasoning, and gradually stir in the gill of water and gill of milk. Let it come to the boil, stirring it all the time, and then let it simmer for ten minutes, so as to thoroughly cook the flour. Strain and serve. For a thicker sauce add ]/2 oz. more flour. SAUCES. 150 /HMut Sauce. Ingredients. — X pint of Vinegar, 1 oz. Sugar, 1 tablespoon- fu! finely chopped Mint. Mix and serve. Lemon juice instead of vinegar is a great improve- ment. ©nton Sauce. Ingredients. — 1 lb. Onions, X pint melted Butter, 5 white Peppercorns

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