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Onion Gravy (3)
Sauces and Spicery
Historic

Sauce of sliced onion, sometimes with other vegetables, browned. (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

ONION GRAVY. Peel and slice some onions into a small stewpan, with an ounce of butter, adding cucumber or celery if approved. Set it on a slow fire, and turn the onion about till it is lightly browned; then stir in half an ounce of flour, a little broth, a little pepper and salt, and boil it up for a few minutes. Add a table-spoonful of port wine, the same of mushroom ketchup, and rub it through a fine sieve. It may be sharpened with a little lemon juice or vinegar. The flavour of this sauce may be varied by adding tarragon, or burnt vinegar.



There are several dishes of this name: (1) (2) (3)


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