melted butter made with milk (No. 380), 1/2 teaspoonful of salt, or
rather more.
_Mode_.--Peel the onions and put them into water to which a little salt
has been added, to preserve their whiteness, and let them remain for 1/4
hour. Then put them in a stewpan, cover them with water, and let them
boil until tender, and, if the onions should be very strong, change the
water after they have been boiling for 1/4 hour. Drain them thoroughly,
chop them, and rub them through a tammy or sieve. Make 1 pint of melted
butter, by recipe No. 380, and when that boils, put in the onions, with
a seasoning of salt; stir it till it simmers, when it will be ready to
serve. If these directions are carefully attended to, this onion sauce
will be delicious.
_Time_.--From 3/4 to 1 hour, to boil the onions.
_Average cost_, 9d. per pint.
_Sufficient_ to serve with a roast shoulder of mutton, or boiled rabbit.
_Seasonable_ from August to March.
_Note_.--To make this sauce very mild and delicate, use Spanish onions,
which can be procured from the beginning of September to Christmas. 2 or
3 tablespoonfuls of cream added just before serving, will be found to
improve its appearance very much. Small onions, when very young, may be
cooked whole, and served in melted butter. A sieve or tammy should be
kept expressly for onions: an old one answers the purpose, as it is
liable to retain the flavour and smell, which of course would be
excessively disagreeable in delicate preparations.
BROWN ONION SAUCE.