vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sage-and-Onion Sauce
From The home cook book, 1905
Serves 4
Good with roast goose, duck, or pork.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 81. The excerpt below is the record exactly as published.
SAGE-AND-ONION SAUCE Take a bunch of fresh sage leaves picked from the stems. Wash and put in boiling water with just enough water to cover them. Boil ten minutes. Then drain and chop small. Meanwhile, have boiling in another pan two good-sized onions. When they are tender mince them and mix with the minced sage. Stir together with a tablespoon of fresh butter
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