1131—INGREDIENTS.—5 or 6 Spanish onions, 1 pint of good broth or gravy.
Mode.—Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them into a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy, and simmer very gently until the onions are perfectly tender. Dish them, pour the gravy round, and serve. Instead of using broth, Spanish onions may be stewed with a large piece of butter: they must be done very gradually over a slow fire or hot-plate, and will produce plenty of gravy.
Time.—To stew in gravy, 2 hours, or longer if very large.
Average cost.—medium-sized, 2d. each.
Sufficient for 6 or 7 persons.
Seasonable from September to January.
Note.—Stewed Spanish onions are a favourite accompaniment to roast shoulder of mutton.
ORIGIN OF THE ONION.—This vegetable is thought to have originally come from India, through Egypt, where it became an object of worship. Thence it was transmitted to Greece, thence to Italy, and ultimately it was distributed throughout Europe, in almost every part of which it has, from time immemorial, been cultivated. In warm climates it is found to be less acrid and much sweeter than in colder latitudes; and in Spain it is not at all unusual to see a peasant munching an onion, as an Englishman would an apple. Spanish onions, which are imported to this country during the winter months, are, when properly roasted, perfectly sweet, and equal to many preserves.
BOILED PARSNIPS.
1132. INGREDIENTS.—Parsnips; to each gallon of water allow 1 heaped tablespoonful of salt.