Onion Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Take eight middling-sized peeled onions, cut them into very thin slices, pass them with a quarter of a pound of fresh butter and flour till tender;
  2. then add three quarts of veal stock; make it boil twenty minutes;
  3. skim it, season it with salt, and add a leason;
  4. mix it well with a whisk, make it simmer, and serve it up.
Original Text
Onion Soup. Take eight middling-sized peeled onions, cut them into very thin slices, pass them with a quarter of a pound of fresh butter and flour till tender; then add three quarts of veal stock; make it boil twenty minutes; skim it, season it with salt, and add a leason; mix it well with a whisk, make it simmer, and serve it up.
Notes
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