Onions
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
- 1 gill Milk Pepper
- a tin dish
- a spoonful of gravy
Method
- 1 gill Milk Pepper, Salt, and Lemon Juice--1d.
- Trim off the cutlets, lay them in a tin dish, cover with buttered paper, and bake in the oven from fifteen to twenty minutes, according to thickness, turning once while cooking.
- Peel the onions, put them into cold water, bring to the boil, throw away the water.
- Put them on again in cold water and boil until rather soft, then strain all the water away, put in the butter, let it get quite hot, then cover down and finish cooking the onions in this, but do not brown them.
- Stir in the flour and pour over the milk, stir until it boils, let it boil two or three minutes, then rub through a sieve;
- season with salt, pepper, and lemon juice.
- Dish the cutlets in a circle, pour away some of the fat, and rinse the tin with a spoonful of gravy.
- Pour this round the dish and put the soubise sauce in the centre.
- Serve hot.