Peel the required number of onions, and put them into a saucepan of cold water. When the water boils pour it off, and add more boiling water so as to take the strength out of the onions. Repeat this two or three times more, and the onions will be quite mild. Chop them up, but not too small, and mix them with melted butter, or pound the onions to a pulp, mix them with a little cream sauce, and they are ready to use. Onion sauce is used generally for roasted or boiled shoulder of mutton, tripe, ducks or rabbits.

Onion Sauce For Boiled Fowl

Peel and slice one pint of onions; put them in a stewpan over the fire with enough milk to cover and stew until tender; then beat them to a pulp with a fork; add a seasoning of salt and white pepper, sufficient milk to form a sauce of the consistency of cream, and a tablespoonful of butter.

Onion Sauce With Vinegar

Peel three good-sized onions, mince them fine, place them over the fire with a lump of butter and fry over a brisk fire until brown. Sift a tablespoonful of flour over the onions, pour in two gills of water and season with salt, pepper, mustard and vinegar to taste. Stir the sauce over the fire and boil until quite smooth. It is then ready for use.