Onion Sauce, Brown
INGRE- DIENTS for large tureen.-6 large onions, rather more than 1/2 pint of good gravy, 2oz. of butter, salt and pepper to taste. AVERAGE COST, 6d.
ONION.
Slice and fry the onions of a pale brown in a stewpan, with the above quantity of butter, keeping them well stirred, that they do not get black. When a nice colour, pour over the gravy and let them simmer gently until tender. Now skim off every particle of fat, add the seasoning, and rub the whole through a tammy or sieve; put it back into the saucepan to warm, and, when it boils, serve.
TIME. Altogether, 1 hour.
SEASONABLE from August to March.
Note.-Where a high flavouring is liked, add 1 tablespoonful of mushroom ketchup, or a small quantity of port wine.
Onion Sauce, White (for Boiled Rabbits, Roast Shoulder of Mutton, &c.).- INGREDIENTS for sufficient for a joint.-5 large onions, or 8 middling-sized ones, 1/2 pint of melted butter made with milk, 1/2 teaspoonful of salt. AVERAGE COST, 6d. Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for 1/4 hour. Then put them into a stewpan, cover them with water and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for 1/4 hour.
Drain them thoroughly, chop them and rub them through a tammy or sieve. Make 1/2 pint of melted butter with milk, and when that boils put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious.
TIME. From to 1 hour to boil the onions.
SEASONABLE from August to March.
Note. To make this sauce very mild and ONIONS, PICKLED. delicate, use Spanish onions, which can be procured from the beginning of September to Christmas. 2 or 3 tablespoonfuls of cream, added just before serving, will be found to improve its appearance very much. Small onions, when very young, may be cooked whole and served in melted butter. A sieve or tammy should be kept expressly for onions; on old one answers the purpose, as it is liable to retain the flavour and smell, which of course would be excessively disagreeable in delicate preparations.