Onion, Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

eight or ten large Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
milk and water ↝ Milk, NFS [Milk, reduced fat]
milk and water ↝ Water, tap [Tap water]
an old cock
one blade of mace ↝ Spices, mace, ground [Spices and Herbs]
the crumb of a stale penny loaf
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a crust of brown bread ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
a little stewed spinach ↝ Spaghetti, spinach, cooked [Cereal Grains and Pasta]
a few heads of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (9)

Boil eight or ten large Spanish onions in milk and water until they become quite soft, changing the milk and water three times.
When the onions are quite soft, put them through a hair sieve.
Cut an old cock into pieces and boil it for gravy with one blade of mace.
Strain the gravy.
Pour the gravy onto the pulp of the onions.
Gently boil the mixture with the crumb of a stale penny loaf grated into half a pint of cream.
Season to your taste with salt and chyan pepper.
When serving, grate a crust of brown bread around the edge of the dish.
For added delicacy, you can add a little stewed spinach or a few heads of asparagus.

Original Text

Onion, Soup.
TAKE eight or ten large Spanish onions, and boil them in milk and water till they become quite soft, changing your milk and water three times while the onions are boiling. When they are quite soft put them through a hair sieve. Cut an old cock into pieces, and boil it for gravy, with one blade of mace. Then strain it, and having poured the gravy on the pulp of the onions, boil it gently, with the crumb of a stale penny loaf grated into half a pint of cream, and season it to your taste with salt and chyan pepper. When you serve it up, grate a crust of brown bread round the edge of the dish.—It will contribute much to the delicacy of the flavour, if you add a little stewed spinach, or a few heads of asparagus.

Notes

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