Onions

Ingredients

• eight onions
• one table-spoonful of salt
• a gill of milk
• a table-spoonful of butter

Method

1. 1

   Boil the onions in plenty of water for one hour, adding salt in the last half-hour.

2. 2

   Pour off the water, add milk to cover, and simmer for another half-hour.

3. 3

   Serve with salt, pepper, and butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 296. The excerpt below is the record exactly as published.

onions, potatoes, salt pork, butter, hard-boiled eggs, flour, salt, and pepper. The night before the dinner is to be served, wash the fish care- fully. It is best to use for this purpose a brush such as is used for scrubbing hams. Cut off the fins and tail. Put the fish into a large pan, skin side up ; and soak it over night in sufficient water to cover it. The next day place the fish, skin side up, in a fish- kettle or in a large pan. Place on the fire where the water will heat slowly to the boiling-point without actu- ally boiling ; then set back where it will keep hot for five or six hours. If care be taken not to let the fish boil, it will break into soft, rich, gelatinous flakes when served ; but if it be boiled, it will be dry, thready, and hard. Cooking the Beets. Beets may be boiled without washing. When they are washed the little roots are apt to be broken, and the juices escape. This impoverishes the vegetables and spoils the color. The time of cooking depends upon the age. When they are small and young they may be cooked in less than an hour, but as the season advances the time must be increased. In September, October, and November they should be cooked for two hours ; in December and January they will require about three hours' cooking; and in the spring four hours' will be none too much. They need steady, gentle boiling. When they are done, pour off the hot water, and cover them with cold water. Rub off the skin, and slice them. They may be seasoned with salt, pepper, and butter, or served without any seasoning. SPECIAL ARTICLES. 567 What to Do with the Other Vegetables. The carrots should be scraped, sliced lengthwise, and then cut into pieces about three inches long. Let them stand for an hour or more in cold water ; then boil for an hour in plenty of water. Pour off the water, and add to each quart of carrots one level table-spoonful of sugar, two table-spoonfuls of butter, one teaspoonful of salt, and one gill of stock or boiling water. Let the carrots boil till they absorb all the moisture. Peel the onions, and boil them in plenty of water for one hour ; adding to eight onions, in the last half -hour, one table-spoonful of salt. Pour off the water at the end of the hour. Add enough milk to cover the onions ; then simmer for half an hour longer. At the end of that time put them in a dish, and sprinkle with salt and pepper. Add a table-spoonful of butter

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