Slice and chop the onions finely. Boil until tender. Drain and add to the hot melted butter. Season. If preferred, the onion can be first passed through a fine sieve and then added to the melted butter.
Sauce Béarnaise
5 yolks of eggs
2 ozs. butter
1 table-spoon chopped tarragon
1 dessert-spoon vinegar
Put the yolks in a sauce-pan, in a bain marie, and stir into them one ounce of butter. As soon as the eggs begin to thicken, take off the fire. Add another ounce of butter, the tarragon and vinegar. This sauce should be of the consistency of a mayonnaise. Serve with roast meats.
Sauce for Chops or Steak
2 table-spoons red wine
2 table-spoons ketchup
1 tea-spoon butter
1 tea-spoon vinegar
Stir altogether in a sauce-pan. Season and serve very hot.
Sauce Piquante au Citron
(For Calf’s Head)
2 table-spoons chopped onions
1 oz. butter
1 table-spoon flour
1 gill white stock
1 gill white wine
1 lemon