Onion Sauce, Young

Ingredients

• half a pint of medium-sized button-onions
• half a pint of melted butter
• a little salt
• a little pepper
• grated nutmeg
• two table-spoonfuls of thick cream

Method

1. 1

   Peel the onions and soak in cold water for half an hour.

2. 2

   Boil until tender, then stir into melted butter with salt, pepper, nutmeg, and cream.

3. 3

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1015. The excerpt below is the record exactly as published.

Onion Sauce, Young.— Peel half a pint of medium-sized button-onions, and throw them into cold water for half an hour. Boil them untU they are tender without being broken, then stir them into half a pint of melted butter ; add a httle salt, pepper, grated nutmeg, and two table-spoonfuls of thick cream. Serve very hot. Time, about half an hour to boil the onions. Probable cost, 8d. Sufficient for five or six persons. Onion Soubise Sauce.— Soubise sauce is nothing but superlative onion sauce. It is made as follows : — Peel and slice four Spanish onions ; throw them into boiling water for ten minutes, and then into cold water. Put them into a stewpan with two ounces of fresh butter, and a httle pepper, salt, and grated nutmeg, and let them stew very gently until they are tender without being at all browned. Mix three ounces of flouj' smoothly with a pint of milk, or, if preferred, half a pint of chicken broth, and half a pint of milk or cream may be used. Add this to the onions, and sinuner very gently for a quarter of an hour. Press the sauce through a fine hair-sieve, and when wanted for use make it quite hot, without letting it boil again. Probable cost, lOd., if made with milk. Sufficient for eight or nine persons. Onion Soup. — Peel half a dozen Spanish onions, and mince them very finely. Fry them in a little fresh butter until they are tender without being browned. Pour over them about three pints of nicely-seasoned stock, add a little cayenne, salt, and pepper, and simmer gently for twenty minutes. Press the soup through a hair-sieve, and return it to the saucepan. Grate the crumb of a stale loaf into half a pint of boiling milk or cream, stir this into the soup, and serve very hot. Time, eight or ten minutes to fry the onions. Pro- bable cost, onions, l|d. each. Sufficient for six or eight persons. Onion Soup (another way) . — Peel and slice a dozen moderate-sized onions, and put them into a stewpan, with three pints of boiling stock (the liquid in which a leg of mutton has been boiled will answer very well for the purpose), two ounces of lean ham finely minced, a large carrot, a large turnip, a small parsnip, a few of the outside sticks of a head of celery, a bunch of sweet herbs, quarter of an ounce of white pepper, and a little salt. Simmer gently for one hour and a half, then press the soup with the vegetables through a hair-sieve, and when cold mix in the yolks of three weU- beaten eggs, and half a pint of new milk. The soup may be stirred over the fire until quite hot, but it must not boil after the eggs and milk are added. If liked, this soup may be thickened with a table-spoonful of ground rice. Sufficient for five or six persons. Probable cost, Is., exclusive of the stock. Onion Soup, Brown.— Take about two dozen small silver onions — such as would be used for pickling — peel them carefully, sprinkle a little sugar on them, and fry them till nicely browned in a little hot butter. Poui- over them two pints of clear brown gravy soup nicely seasoned and strongly flavoured with onions. Let all boil up together, and serve very hot. If preferred, this soup may be thickened by stirring into it a table-spoonful of ground rice or flour mixed smoothly with a small quantity of cold water. Time, about ten minutes to brown the onions. Probable cost, Is. 6d. Sufficient for four or five persons. Onion Soup, Maigre. — Mince half a medium-sized onions very finely. Put them into a stewpan over a gentle fire with three ounces of dissolved butter, dredge a little flour over them, and move them about until they are tender and lightly browned. Add two pints of boiling water, and a seasoning of salt, pepper, and grated nutmeg. Beat two eggs briskly for a minute or two, boil the soup, let it cool half a minute, then stir it in amongst the eggs, and serve immediately. Time, half an hour. Probable cost, 6d. Sufficient for fom- or five persons. Onion Stuffing for Chicken.— Beat the yolk of an egg thoroughly, and mix with it a table-spoonful of hot vinegar, half a salt- sijoonful of powdered thj-me, and as much finely-minced parsley as will make it quite thick. Boil a large Spanish onion in three or four waters until it is tender, press it well, mince it finely, and mix it with the vinegar, &c. Add two ounces of boiled pickled pork cut up into small pieces, and a little pepper

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