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English cookbook, 1799
Page 328
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Portugel Onions To stew the large onions for the Table Boil a couple of the large portugal onions very slowly, for an hour and a half, then, drain them well from the water, and rub them over with a little Butter, and roast them on a plate in the oven, a dutch oven, for half an hour. They are very mild, and should sent to Table in a little good brown gravey - They are excellent to eat with roast Beef or roast mutton, and the stakes will keep and can be chopped up again - They are very nice also with a roasted Potatoe for Luncheon, or supper after an early dinner To clean Tins Mrs Cumby Take of soft Soap & rotten stone equal portions mix to a paste, rub it on to the tins with a peice of flannel and a little soft water, polish with pann white Baked Pears Mrs Cumby Take 1/2 a Doz of fine Pears, peel, cut them in halves & take out the cores, put them into a pan with a little red wine, a few cloves, half a pound of sugar, and some water - set them in a moderate oven till tender, then put them on a slow fire to stew, Gently; add grated Lemon peel, and more sugar if necessary. They will be sufficiently red -
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Portugel Onions To stew the large onions for the Table Boil a couple of the large portugal onions very slowly, for an hour and a half, then, drain them well from the water, and rub them over with a little Butter, and roast them on a plate in the oven, a dutch oven, for half an hour. They are very mild, and should sent to Table in a little good brown gravey - They are excellent to eat with roast Beef or roast mutton, and the stakes will keep and can be chopped up again - They are very nice also with a roasted Potatoe for Luncheon, or supper after an early dinner To clean Tins Mrs Cumby Take of soft Soap & rotten stone equal portions mix to a paste, rub it on to the tins with a peice of flannel and a little soft water, polish with pann white Baked Pears Mrs Cumby Take 1/2 a Doz of fine Pears, peel, cut them in halves & take out the cores, put them into a pan with a little red wine, a few cloves, half a pound of sugar, and some water - set them in a moderate oven till tender, then put them on a slow fire to stew, Gently; add grated Lemon peel, and more sugar if necessary. They will be sufficiently red -
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