Navy Sauce
From The household cook book (1902).
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A historical recipe
The household cook book, by Smiley, James B[ethuel], [from old catalog] ed (1902).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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3 large onions
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Chop finely 2 or 3 large onions, and season highly with salt, pepper and vinegar.
- This is fine for those who like raw onions, and is served with oysters raw or cooked.
Cookware for this recipe
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Chef's knife
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Cutting board