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Brown Onion Sauce

(Sauces.) - (The Lady's Own Cookery Book)

Peel and slice the onions, to which put an equal quantity of cucumber or

celery, with an ounce of butter, and set them on a slow fire; turn the

onions till they are highly browned; stir in half an ounce of flour; add

a little broth, pepper, and salt; boil it up for a few minutes; add a

spoonful of claret or port, and some mushroom ketchup. You may sharpen

it with a little lemon-juice. Rub through a tamis.

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