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Onion Sauce

Name: Onion Sauce
Yield: 4 servings
Ingredients: three or four white onions; half pint milk; butter half size of an egg; a table-spoon of flour

From Buckeye cookery, 1892

Serves 4

Presented as published in 1892. 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 Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.

ONION SAUCE. Boil three or four white onions till tender, mince fine; boil half pint milk, add butter half size of an egg, salt and pepper to taste, - and stir in minced onion and a table-spoon of flour

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