Onion Sauce

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

For the sauce

eight or ten large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of thick cream

Instructions (5)

Boil eight or ten large onions, changing the water two or three times while they are boiling.
When enough, chop them on a board to keep them from growing a bad colour.
Put them in a saucepan with a quarter of a pound of butter and two spoonfuls of thick cream.
Boil it a little.
Pour it over the ducks.

Original Text

To make Onion Sauce.
BOIL eight or ten large onions, change the
water two or three times while they are boiling,
when enough chop them on a board to keep
them from growing a bad colour, put them in
a saucepan, with a quarter of a pound of butter,
two spoonfuls of thick cream, boil it a little,
and pour it over the ducks.

Notes

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