Those who like the full flavour of onions only cut off the strings and tops (without peeling off any of the skins), put them into salt and water, and let them lie an hour; then wash them, put them into a kettle with plenty of water, and boil them till they are tender: now skin them, pass them through a colander, and mix a little melted butter with them.
N.B. Some mix the pulp of apples, or turnips, with the onions, others add mustard to them.
White Onion Sauce.—(No. 298.)
The following is a more mild and delicate[240-*] preparation: Take half a dozen of the largest and whitest onions (the Spanish are the mildest, but these can only be had from August to December); peel them and cut them in half, and lay them in a pan of spring-water for a quarter of an hour, and then boil for a quarter of an hour; and then, if you wish them to taste very mild, pour off that water, and cover them with fresh boiling water, and let them boil till they are tender, which will sometimes take three-quarters of an hour longer; drain them well on a hair-sieve; lay them on the chopping-board, and chop and bruise them; put them into a clean saucepan, with some butter and flour, half a tea-spoonful of salt, and some cream, or good milk; stir it till it boils; then rub the whole through a tamis, or sieve, adding cream or milk, to make it the consistence you wish.
Obs.—This is the usual sauce for boiled rabbits, mutton, or tripe. There must be plenty of it; the usual expression signifies as much, for we say, smother them with it.
Brown Onion Sauces, or Onion Gravy.—(No. 299.)
Peel and slice the onions (some put in an equal quantity of cucumber or celery) into a quart stew-pan, with an ounce of butter; set it on a slow fire, and turn the onion about till it is very lightly browned; now gradually stir in half an ounce of flour; add a little broth, and a little pepper and salt; boil up for a few minutes; add a table-spoonful of claret, or port wine, and same of mushroom catchup, (you may sharpen it with a little lemon-juice or vinegar,) and rub it through a tamis or fine sieve.
Curry powder ([No. 348]) will convert this into excellent curry sauce.
N.B. If this sauce is for steaks, shred an ounce of onions, fry them a nice brown, and put them to the sauce you have rubbed through a tamis; or some very small, round, young silver button onions (see [No. 296]), peeled and boiled tender, and put in whole when your sauce is done, will be an acceptable addition.
Obs.—If you have no broth, put in half a pint of water, and see [No. 252]; just before you give it the last boil up, add to it another table-spoonful of mushroom catchup, or the same quantity of port wine or good ale.