Brown Onion Sauce. Take 3 large onions, 2oz. butter, Joz. flour, f pint good gravy, pepper and salt, lemon juice if liked. Peel and slice finely the onions, and put them into a stewpan with the butter. Stir them gently over the fire until they are, a light brown. Sift the flour over them and mix it well in. Now add the gravy and let it simmer gently until the onions are quite tender. Rub all through a fine sieve, return to the saucepan, and add seasoning to taste. If it should not be quite thick enough, reduce it by boiling quickly. A few drops of lemon may bo added just before serving.
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Dominion, Volume 31, Issue 150, 22 March 1938, Page 5
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113Untitled Dominion, Volume 31, Issue 150, 22 March 1938, Page 5
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