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. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
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
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Ingredients.
— f of a pint of stock, i| ozs.
of butter, ij ozs.
of flour, 2 small onions sliced, 4 firm pickled walnuts, i tablcspoonful of walnut vinegar, salt and pepper.
Method.
— Melt the butter in a stewpan, fry the onion until lightly browned, then sprinkle in the flour.
Fry slowly until the flour acquires a nut-brown colour, then add the stock, and simmer gently t minutes.
Strain and return to the stewpan, season to taste, add the vinegar and the walnuts, previously cut into dice.
Serve with br mutton or any dish requiring a sharp sauce.
United Kingdom
Frying pan
Saucepan
Chef's knife
Cutting board
Sieve