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Onion Sauce (2).

Ingredients.

Onions. Cream or Milk.

Method.

1. Peel the onions and blanch them. 2. Roughly mince them. 3. Put an ounce of butter into a clean stewpan. 4. Add a teaspoonful of flour. 5. Stir for two minutes. 6. Add the onions and stir to prevent colouring. 7. Add a little pounded loaf-sugar, and pepper and salt to taste. When the onions are sufficiently soft pass them through a sieve. 8. Return the pulp to the stewpan. 9. Bring the sauce to its proper consistency with milk or cream, continually stirring. Serve hot.

PRECAUTIONS.-Do not let the sauce boil after adding the cream.

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