Pickled Onions Sauce

Ingredients

• a couple of tablespoonfuls of pickled onions
• about a quarter of a pint of good stock
• a small teaspoonful of Crosse and Blackwell’s extract of meat
• about a teaspoonful of arrowroot

Method

1. 1

   Take sufficient onions out of the bottle to make a couple of tablespoonfuls when chopped.

2. 2

   Put the stock in a small stew-pan, add the extract of meat, and let it turn a deep rich brown color.

3. 3

   Add the pickled onions and let them simmer.

4. 4

   Mix the arrowroot with a little of the sauce and add until the sauce thickens to nearly the consistency of gruel.

5. 5

   Grill the cutlets, drain, place on a dish, and pour the sauce in the middle.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 165. The excerpt below is the record exactly as published.

Pickled onions I are always a favourite pickle, of course ' the drawback being that they affect the breath. They can be served with every kind of cold meat, such as beef I and mutton, but are very unsuited ! to be served with poultry. A very nice sauce can be made from pickled onions, to be served with mutton cut- lets for breakfast. Take sufficient onions out of the bottle to make, when chopped, a couple of tablespoonfuls. Next take about a quarter of a pint of good stock and put it in a small stew- pan. Add to this a small teaspoonful of Crosse and Blackwell’s extract of meat. This will turn the stock a deep rich brown colour. Now add the pickled onions and let them simmer. The acidity from the onions will impart a piquant flavour to the sauce. Take about a teaspoonful of arrowroot

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