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Onion Gravy (3)

Sauces - Pouring
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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