Sage and Onion Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

two or three peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter or clean fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a teaspoonful of finely chopped sage ↝ Spices, sage, ground [Spices and Herbs]
two ounces of white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
three quarters of a pint of good brown gravy or stock ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (4)

Take two or three peeled onions, and cut them up in little dice shapes and put them into a stewpan with two ounces of butter or clean fat, and fry them together for about fifteen to twenty minutes.
Season with a little salt and pepper and add a teaspoonful of finely chopped sage, two ounces of white breadcrumbs, and three quarters of a pint of good brown gravy or stock.
Let these boil together for about fifteen minutes.
Use with roast pork, &c.

Original Text

Sage and Onion Sauce.—Take two or three peeled onions, and cut them up in little dice shapes and put them into a stewpan with two ounces of butter or clean fat, and fry them together for about fifteen to twenty minutes, then season with a little salt and pepper and add a teaspoonful of finely chopped sage, two ounces of white breadcrumbs, and three quarters of a pint of good brown gravy or stock; let these boil together for about fifteen minutes, then use with roast pork, &c.

Notes

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