Stewed Onions

Ingredients

• good-sized onions
• butter
• flour
• salt
• pepper
• 1 cup of cream

Method

1. 1

   Boil the onions in clear water.

2. 2

   Change the water several times, and boil them till tender.

3. 3

   Drain and season with butter, flour, salt, and pepper, and cream.

4. 4

   Let simmer till thick.

5. 5

   Serve hot with sauce poured over onions.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 41. The excerpt below is the record exactly as published.

1 cup of cream and half a spoonful of flour. Let it simmer. Serve in a dish or on toast. BOILED OKRA Boil the okra in salt water for half an hour. Season with salt, pepper, and butter and serve hot. OKRA AND CORN E. D. P. 1 pint of sliced okra, 1 pint of cut corn, ^ cup of milk, 1 teaspoon of flour, 1 slice of pickled pork, Salt and pepper to the taste. Fry the pork and remove, leaving the grease in the pan. Fry the okra 10 minutes ; then add corn 14S VEGETABLES and fry thoroughly. Mix the jSour and milk and pour over okra and corn, and fry for 5 minutes. Season and serve. A teacup of chopped fried tomatoes with the above, instead of the milk, is an improvement. OKRA AND TOMATOES Take equal parts of okra and tomatoes and cook separately. Peel the tomatoes and cut the okra in pieces first. Season with butter, salt, pepper, and a little onion, and place together in a dish and serve hot. ONIONS FOR BREAKFAST Take good-sized onions, peel and slice them and boil till tender. Put a layer of onions in a pan and cover with bread-crumbs, salt, pepper, and butter; then another layer of onions, and so on till pan is full. Pour over it a cup of cream and bake till brown. STEWED ONIONS Boil the onions in clear water. Change the water several times, and boil them till tender. Drain 143 THE BLUE GRASS COOK BOOK and season with butter, flour, salt and pepper

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