Recipe or source entry
Onion Sauce
Peel, slice, and boil six large onions for ten minutes; drain them free from water, and put them into a stewpan with two ounces of flour and two ounces of butter; mix these well, and then add a pint of milk; season with nutmeg, pepper, and salt; stir over the fire for ten minutes; add a little cream, and serve hot over boiled rabbits, or with roast mutton, &c.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/onion-sauce.html- Legacy revision
8531e8373e9b- Source checksum
cf6f834f0bbe5a2e85e4052c28e656ee733e4e552218e644910446d0327bf162- Legacy text checksum
c99b7b4b6994ad68e93bdd0aca35131231411fb9ca406445135b99501795c668
Cite this page
Onion Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/onion-sauce.html