Parsley Onions

Ingredients

• the desired number of silver skin onions
• one-third cup butter
• one teaspoon finely chopped parsley

Method

1. 1

   Peel onions and cover with boiling water.

2. 2

   Boil for five minutes, then cover with boiling salted water and cook until tender.

3. 3

   Drain, melt butter, add parsley, and pour over onions.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 74. The excerpt below is the record exactly as published.

Parsley Onions Parsnip Fritters Cream Cold Slaw Steamed Snow Balls — Sauce Souffle Coffee — Tea CRFAM OF CARROT SOUP 2 cups chopped carrots. 2 cups scalded milk. 1 small onion sliced. 3^ cup hot cream. 2 sprays parsley. 34 cup butter. 34 cup washed rice. 2 tablespoons flour. 2 cups water. Salt, pepper. Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Saute onion a delicate brown in butter, add flour and stir to a paste. Add carrot m" dure to milk and pour slowly over flour paste, stirriag constantly; heat to boiling point and add cream. Strain into hot soup tureer^ and sprinkle with finely chopped parsley. POT ROAST Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of December ^^ Sunduy Difimrs 167 Third Sunday cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot. MUSHROOM SAUCE 4 tablespoons butter. 1 egg yolk slightly beaten. 5^2 tablespoons flour. 2 teaspoons butter. 2 cups brown stock. J/^ tablespoon Worcestershire Sauce. }/2 can small mushrooms. 3^ teaspoon Kitchen Bouquet. Salt, pepper. Process: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mush- rooms from the liquor and saute them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet. BROWNED POTATOES Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly. PARSLEY ONIONS Select the desired number of silver skin onions, medium size. Peel and cover with boiling water, bring to boiling point, boil five minutes. Drain and cover again with boiling salted water. Cook until tender, drain and remove to serving dish. Melt one-third cup butter (for one dozen onions) in same sauce-pan, add one teaspoon finely chopped parsley

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