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Soubise Sauce, Brown
From Cassell's dictionary of cookery, 1892
Serves 8
Ensure to use an old tamis for straining.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1851. The excerpt below is the record exactly as published.
Soubise Sauce, Brown.— Peel and wash twelve onions clean, then mince them, and fry them in a stewpan with a little butter till very brown. Moisten with some Spanish sauce, if you have any ; if not, sprinkle with two spoon- fuls of flour
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