Onion Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
butter that has been melted rich and smooth as before, but with a little good milk instead of water ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little good milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Peel the onions.
Boil onions until tender.
Squeeze the water from the onions.
Chop the onions.
Melt butter rich and smooth, using a little good milk instead of water.
Add the chopped onions to the melted butter and milk mixture.
Boil up once.
Serve the sauce for boiled rabbits, partridges, scrag, or knuckle of veal, or roast mutton.

Original Text

Onion Sauce.

Peel, and boil onions tender: squeeze the water from them; then chop, and add butter that has 110been melted rich and smooth as before, but with a little good milk instead of water: boil up once, and serve for boiled rabbits, partridges, scrag, or knuckle of veal; or roast mutton.

Notes

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