Page:Mrs Beeton's Book of Household Management.djvu/960

850 Time.—From 1 to 1½ hours to boil; 2 hours to bake. Average Cost, 2d. per lb. Sufficient for 4 or 5 persons. Seasonable from October to April.

Ingredients.—Spanish onions, brown sauce (see Sauces, No. 233), butter or fat, salt.

Method.—Peel the onions, put them into cold water, add a teaspoonful of salt, boil gently for ½ an hour, then strain. Have ready in a baking-dish some hot butter or hot fat, baste the onions well, place them in a moderate oven, and bake for 1½ hours, basting frequently. When done they should be well browned. Serve in a hot vegetable-dish with the sauce poured over them.

Time.—About 2 hours. Average Cost, from 2d. to 3d. per lb. Seasonable from October to April.

Ingredients.—Spanish onions, white sauce (see Sauces, No. 223), salt and pepper.

Method.—Peel the onions, put them into cold water, bring to the boil, and strain. Have ready a saucepan of boiling water, add to it a teaspoonful of salt, put in the onions, and boil gently from 1½ to 2 hours, according to size. Or they may be steamed, in which case about ½ an hour longer must be allowed. Serve with the white sauce poured over them.

Time.—From 1¾ to 2¼ hours. Average Cost, 2d. to 3d. per lb. Seasonable from October to April.

Ingredients.—4 or 5 medium-sized Spanish onions, 1 pint of brown stock or gravy.

Method.—Peel and trim the onions, cover them with cold water, bring to the boil, and strain. Select a stewpan large enough to allow