BROWN ONION SAUCE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Cut off both ends of the onions, and slice them into a saucepan in which two ounces of butter have been dissolved.
Keep them stewing gently over a clear fire until they are lightly coloured.
Pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer.
Season it with a little cayenne, and serve it very hot.

Original Text

BROWN ONION SAUCE.

Cut off both ends of the onions, and slice them into a saucepan in which two ounces of butter have been dissolved; keep them stewing gently over a clear fire until they are lightly coloured; then pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer, season it with a little cayenne, and serve it very hot.

Notes

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