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Onion 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 ingredient

  1. 1 cup white sauce

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. Take 3 good' sized onions, boil them till soft, pulp through a sieve, and mix it into 1 cup white sauce.
  2. Good with mutton or lamb chop.

Plating

Cookware for this recipe

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

From The household cook book (1902), printed page 106, digitised by the Internet Archive: https://archive.org/details/householdcookboo00smil

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.