Sage and Onion Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. brown sauce
  • 2 onions
  • 1 oz. butter


The onions may either be boiled till tender and then chopped, or chopped fine and cooked very gently till quite tender, but not brown, in the fat. Add onion, sage and crumbs to the brown sauce and cook it gently for a further 10 min.

Serve with pork, goose or duck.