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Onion Sauce

From The complete cook (1908).

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A historical recipe

The complete cook, by Lilian Whitling and University of Leeds. Library (1908).

United Kingdom

Known as a British 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 2 ingredients

  1. a pint of white sauce
  2. three large onions

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Boil three large onions until tender, drain them well, chop them finely, and add them to half a pint of white sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
Source not stated by archive.org
Credit

From The complete cook (1908), printed page 298, digitised by the Internet Archive: https://archive.org/details/b21538244

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.