Recipes > Preserves & Pickles > Onions. No. 6

Onions. No. 6


Take the small white round onions; peel off the brown skin. Have ready a stewpan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up quickly, lay them on a clean cloth, and cover them close with another cloth.


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The Lady's Own Cookery Book (1844).

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