From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Onion Sauce

Onion Sauce

White onion sauces are generally served with boiled rabbits, roast mutton, and tripe, or, when superlatively made, with lamb and mutton cutlets. The brown sauces are excellent with steaks, cutlets, sausages, etc.

← Onions and Cucumbers Onion Sauce, Brown →

Onion Sauce

Read next