Onion Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Peel and slice the onions and put them in a pan with half a 1/4 oz. of butter and 1/4 pt. of milk.
  2. Boil to a purée, stirring now and then.
  3. Pass the mixture through a hair sieve.
  4. In a clean pan, melt a piece of butter slightly larger than the first amount.
  5. Add a teaspoonful of flour to the melted butter and stir together over the fire until smooth.
  6. Add the purée to the butter and flour mixture.
  7. Make the sauce boil.
  8. Add pepper and salt.
  9. Add a tablespoonful of cream.
Original Text
Onion Sauce. No. 2. (Mrs. Sherwood's.) A large sauce-boatful for a leg of mutton. Take 2 large onions, peel and slice them, and put them in a pan, with half a ¼ oz. of butter, also ¼ pt. of milk. Boil to a purée, and stir now and then. Pass it through a hair sieve. In a clean pan put rather a larger piece of butter than before; melt it, and add a teaspoonful of flour; stir together over the fire till smooth; add purée; make it boil; add pepper and salt, and a tablespoonful of cream.
Notes
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