Modern cookery for private families

saucepan in which two ounces of butter have been dissolved; keep them stewing gently over a clear fire until they are lightly coloured; then pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer, season it with a little cayenne, and serve it very hot. ANOTHER BROWN ONION SAUCE. Mince the onions, stew them in butter until they are well coloured, stir in a dessertspoonful of flour, shake the stewpan over the fire for three or four minutes, pour in only as much broth or gravy as will leave the sauce tolerably thick, season, and serve it. SOUBISE. (_English Receipt._) Skin, slice, and mince quickly two pounds’ weight of the white part only of some fine mild onions, and stew them in from two to three ounces of good butter over a very gentle fire until they are reduced to a pulp, then pour to them three-quarters of a pint of rich veal gravy; add a seasoning of salt and cayenne, if needed; skim off the fat entirely, press the sauce through a sieve, heat it in a clean stewpan, mix it with a quarter of a pint of rich boiling cream, and serve it directly. Onions, 2 lbs.; butter, 2 to 3 oz.: 30 minutes to 1 hour. Veal gravy, 3/4 pint; salt, cayenne: 5 minutes. Cream, 1/4 pint. SOUBISE. (_French Receipt._) Peel some fine white onions, and trim away all tough and discoloured parts; mince them small, and throw them into plenty of boiling water; when they have boiled quickly for five minutes drain them well in a sieve, then stew them very softly indeed in an ounce or two of fresh butter until they are dry and perfectly tender; stir to them as much _béchamel_ as will bring them to the consistence of very thick pea-soup, pass the whole through a strainer, pressing the onion strongly that none may remain behind, and heat the sauce afresh, without allowing it to boil. A small half-teaspoonful of pounded sugar is sometimes added to