Boiled Onions and White Sauce

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Cut eight Spanish onions into rings.
  2. Put them into a saucepan three parts full of boiling water with a dessertspoonful of salt and boil for one hour.
  3. Strain into a cullender.
  4. Take two large tablespoonfuls of flour and mix smoothly with one and a half tablespoonfuls of butter.
  5. Add boiling milk to the paste, about half a pint.
  6. Return it to the saucepan and stir till it boils.
  7. Then turn the onions into the sauce and serve very hot.
Original Text
Boiled Onions and White Sauce Cut eight Spanish onions into rings. Put them into a saucepan three parts full of boiling water with a dessertspoonful of salt and boil for one hour. Strain into a cullender. Take two large tablespoonfuls of flour and mix smoothly with one and a half tablespoonfuls of butter. Add boiling milk to the paste, about half a pint, return it to the saucepan and stir till it boils; then turn the onions into the sauce and serve very hot.
Notes
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