Onion Sauce, White

Ingredients

• two Spanish onions
• four large ordinary ones
• a pint of milk
• two ounces of flour
• two ounces of fresh butter
• a little pepper
• a little salt
• grated nutmeg

Method

1. 1

   Peel and slice the onions, simmer in cold water until tender.

2. 2

   Drain, mince finely, and combine with milk, flour, butter, and seasonings.

3. 3

   Stir over the fire for 10-15 minutes and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1014. The excerpt below is the record exactly as published.

a little pepper over it, and eat it as hot as possible just before going to bed. Time to boil the onion, about half an hour. Probable cost, 4d. Suf- ficient for one person. Onion, Potatoes Mashed with {see Potatoes Mashed with Onion). Onion Sauce. — White onion sauces are generally served with boiled rabbits, roast mutton, and tripe, or, when superlatively made, with lamb and mutton cutlets. The brown sauces are excellent with steaks, cutlets, sausages, &c. Onion Sauce, Brown.— Peel and mince two moderate- sized Spanish onions very finely. Fry them in two ounces of dissolved butter until they are lightly browned. Add half a pint of brown gravy mixed smoothly with a dessert-spoonful of flour, and a little pepper and salt. Stir the sauce over the fire for a few minutes, and serve as hot as possible. Time, six or eight minutes to boU. Probable cost, 6d. Sufficient for four persons. Onion Sauce, Brown (another way). — Peel two large onions, and cut away the ends. Divide them into thin slices, and lay them in salted water for an hour. Drain them, and fry them in a little butter imtil they are lightly browned. Pour over them haK a pint of good brown sauce, and let them simmer until tender. Add a little more sauce if required. Press them through a sieve. Eetum the puree to the saucepan, add an ounce of butter and a table- spoonful of glaze, simmer five or six minutes, and serve very hot. A tea-spoonfvil of dry mustard is sometimes mixed with the above sauce. Time, altogether, two hours. Probable cost, 8d. Sufficient for four or five Onion Sauce, Brown, Piquant.— Fry the onions as in the last recipe. When they are quite tender, pour over them haK a pint of gravy mixed smoothly with a table-spoon- ful of flour, add pepper and salt, if reqviired, a lump of sugar, a dessert-spoonful of tarra- gon vinegar, and a glass of sherry. Stir the sauce over a gentle fire for ten minutes, pass it through a strainer, and serve as hot as possible. A tea-spoonfiJ of dry mustard is sometimes mixed with the above sauce. Probable cost, exclusive of the wine, 6d. Sufficient for five or six persons. Onion Sauce, German.— Peel three or four large onions. Cut them into small pieces, and boil them imtil tender in as much good stock as will cover them. Stir in with them, whilst boiling, a tea-spoonful of caraway-seeds. Mix two ounces of flour smoothly with two ounces of butter) and a little of the hot liquid ; add it to the rest, season with pepper and salt, simmer gently over the fire for ten minutes, and serve very hot. Time, one hour. Probable cost, 6d. Sufficient for five or six persons. Onion Sauce, White. — Take two Spanish onions or four large ordinary ones. Peel them, slice off the ends, and simmer them in as much cold water as will cover them imtil tender. Drain the water from them, mince them finely, and put them into a saucepan with a pint of milk mixed smoothly with two ounces of flour and two ounces of fresh butter, a Httle pepper, salt, and grated nutmeg. Stir the sauce over the fire for ten or fifteen minutes, and serve it as hot as possible. Time, about an hour and a half. Probable cost, 8d. Sufficient for six persons. Onion Sauce, White, Common.— Boil the onions until tender. Mix with them half a pint of melted butter; add quarter of a ONI (-1(39) OKI pint of new milk, and a little salt

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