Sauce, for roasted Fowls of all kinds, or roasted Mutton

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

large onions ↝ Onions, raw [Vegetables and Vegetable Products]
fat bacon ↝ Beef, bacon, cooked [Bacon]
a slice of lean ham ↝ Ham [Cold cuts and cured meats]
good cullis
two tea-spoonfuls of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
one table-spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (4)

Cut some large onions into square pieces; cut some fat bacon in the same manner, and a slice of lean ham; put them in a stewpan; shake them round constantly, to prevent their burning.
When they are of a fine brown colour, put in some good cullis, more or less, according to the quantity you want to make.
Let them stew very gently, till the onions are tender; then put in two tea-spoonfuls of mustard, and one table-spoonful of vinegar.
Serve it hot.

Original Text

Sauce, for roasted Fowls of all kinds, or roasted Mutton.

Cut some large onions into square pieces; cut some fat bacon in the same manner, and a slice of lean ham; put them in a stewpan; shake them round constantly, to prevent their burning. When they are of a fine brown colour, put in some good cullis, more or less, according to the quantity you want[198] to make. Let them stew very gently, till the onions are tender; then put in two tea-spoonfuls of mustard, and one table-spoonful of vinegar. Serve it hot.

Notes

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