White Onion Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Portugal onions are superior for this sauce.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 135. The excerpt below is the record exactly as published.
WHITE ONION SAUCE. Strip the skin from some large white onions, and after having taken off the tops and roots cut them in two, throw them into cold water as they are done, cover them plentifully with more water, and boil them very tender ; lift them out, drain, and then press the water thoroughly from them ; chop them small, rub them through a sieve or strainer, put them into a little rich melted butter mixed with a spoonful or two of cream or milk, and a seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.