Onion Sauce

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Parboil the onions in water.
  2. Strain them off.
  3. Cover them with milk, and let them boil gently half an hour.
  4. Strain the milk off.
  5. Chop the onions fine.
  6. Put half an ounce of butter into the saucepan.
  7. When melted stir smoothly in half an once of flour.
  8. Add by degrees the milk.
  9. Stir it till it thickens.
  10. Then add the onions, and let it boil up.
Original Text
Onion Sauce.—Parboil the onions in water, strain them off, cover them with milk, and let them boil gently half an hour, strain the milk off, chop the onions fine, put half an ounce of butter into the saucepan, when melted stir smoothly in half an once of flour, add by degrees the milk, stir it till it thickens, then add the onions, and let it boil up.
Notes
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