Onion Sauce (Brown)


Cut up six good-sized onions in slices, put them into a stewpan, with enough cold water to cover them, with a pinch of salt; let it come to the boil, strain off, wash with cold water, put them into a clean stewpan, add one ounce of fine flour, mix all together with half a pint of brown stock, and three quarters of a pint of brown sauce, and boil for about half an hour; add a dessertspoonful of tarragon vinegar, and pass the whole through the tammy, boil up again, and use hot.