Onions an Jus

Ingredients

• young onions
• a quarter of an hour
• a little red wine
• gravy
• a bunch of thyme
• a bunch of parsley
• a couple of cloves
• a bay leaf

Method

1. 1

   Cook some young onions for a quarter of an hour in boiling water and salt; drain them.

2. 2

   Blend some flour and butter over the fire until they are pale brown; add a little red wine and gravy.

3. 3

   Now put in the onions, with a bunch of thyme, parsley, a couple of cloves, and a bay leaf.

4. 4

   Simmer all together until the onions are quite cooked; strain the sauce.

5. 5

   Dish up the onions with the sauce, and add some fried sippets, a few capers, and a couple of chopped anchovies.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 23. The excerpt below is the record exactly as published.

gravy. Stew for a few minutes, and serve with fried sippets. 146a. — Fried Brussels Sprouts. When boiled and drained, fry them in butter for a few minutes, sprinkle with pepper, salt, and chopped parsley. C4 WHOLESOME COOKERY. 146b. — Dressed Brussels Sprouts, When they are cooked, drain them thoroughly, put them in a stewpan with some white sauce or brown gravy, toss them up a few minutes, and serve. 147. — Dressed Endives. Pick to pieces 3 endives; wash them well in 3 different waters ; drain them, throw them into boiling Avater with a handful of salt, and boil them on a quick fire till they are very tender. Put them to drain in a colander, and squeeze out all the moisture. Chop them very fine ; place them in a saucepan with 1 ounce of butter, a little grated nutmeg, pepper, and salt; stir them over the fire for about 20 minutes; add a little cream, and dish them up with fried sippets. 148. — Puree of Sorrel. Prepare the sorrel in the same manner as spinach ; boil it ; change the water three times during the bod- iug ; drain it and chop it, and pass through a sieve. Put it back on the fire, with a little flour, milk, pepper, and salt; simmer for twenty minutes; add a little butter or cream, and serve with fried sippets, or eggs poached, fried, or hard boiled. 149.^ — Vegetable Macedoine. Take any vegetable that may be in season at the time, such as carrots, turnips, Jerusalem artichokes, VEGETABLES, ETC. 65 small onions, asparagus tops, branches of caulitiower, cucumbers, peas, French beans, etc. Boil them sepa- rately, drain them, toss them up in a yellow sauce, and serve, 150. — Onions “ a la Creme.” Have small and young onions ; cook them in boil- ing water with salt ; drain them. Put a lump of butter in a saucepan ; stir in a little flour, pepper, and salt ; then put in the onions. Add a little cream ; cook together for a few minutes, and stir all the time. Serve. 151. — Onions “ an Jus.” Cook some young onions for a quarter of an hour in boiling water and salt; drain them. Blend some 'floiu' and butter over the Arc until they are pale brown; add a little red wine and gravy. Now put in the onions, with a bunch of thyme, parsley, a couple of cloves, and a bay leaf

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