|
Classic
Cook Books
< last page | next page >
page 177
Baked onions.
Use the large Spanish onion, as the best for this purpose; wash them clean, but
do not peel, and put them into a sauce-pan, with slightly salted water; boil an
hour, replacing the water with more, boiling hot, as it evaporates; turn off the
water and lay the onions on a cloth to dry them well; roll each one in a piece
of buttered tissue paper, twisting it at the top to keep it on and bake in a
slow oven about an hour, or until tender all through; peel them, place in a deep
dish, and brown slightly, basting well with butter, for 15 minutes; season with
salt and pepper, and pour some melted butter over them.
Peas stewed in cream.
Into a sauce-pan of boiling water, put 2 or 3 pints of young green peas and when
nearly done and tender, drain in a collender dry; then melt 2 ounces butter in a
clean stew-pan, thicken evenly with a little, flour and hold it over the fire,
do not let it brown; mix in a
< last page | next page >
Classic
Cook Books
|
