Onion
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 1 oz.
- Butter 1 oz.
- Flour 1/2 pint Water or Stock--1 1/2d.
- 1 lb.
- Potatoes--1d.
- Put the butter into a saucepan, and when it is hot put in the flour;
- mix together smoothly, pour in the water of stock, and stir until it boils.
- Joint up a mutton or ham bone and lay it in;
- if it is mutton, add a little salt.
- Bring it to the boil, put in the onion whole stuck with two cloves, and simmer for half an hour or longer;
- then peel the potatoes, cut them in half and put them in, and cook until they are soft.
- Take out the bones and place on a dish, put the potatoes round, and pour the sauce over.
- This is a very homely dish, but a very savoury and economical one.
- A little meat goes a long way, and it is nourishing, too, as all the goodness of the bone and potatoes is in the stew.