- Joined
- Jul 12, 2007
- Location
- Aledo, IL
Brown Onion Sauce
"Directions for Cookery, in its Various Branches", By Eliza Leslie, 1840
Slice some large mild Spanish onions. Cover them with butter, and set them over a slow fire to brown. Then add salt and cayenne
pepper to your taste, and some good brown gravy of roast meat, poultry or game, thickened with a bit of butter rolled in flour
that has first been browned by holding it in a hot pan or shovel over the fire. Give it a boil, skim it well, and just before you
take it off, stir in a half glass of port or claret, and the same quantity of mushroom catchup.
Use this sauce for roasted poultry, game, or meat.
"Directions for Cookery, in its Various Branches", By Eliza Leslie, 1840
Slice some large mild Spanish onions. Cover them with butter, and set them over a slow fire to brown. Then add salt and cayenne
pepper to your taste, and some good brown gravy of roast meat, poultry or game, thickened with a bit of butter rolled in flour
that has first been browned by holding it in a hot pan or shovel over the fire. Give it a boil, skim it well, and just before you
take it off, stir in a half glass of port or claret, and the same quantity of mushroom catchup.
Use this sauce for roasted poultry, game, or meat.
Bringing the