Tuesday, April 17, 2012


"The white silver-skins are the best species. To boil them:- Peel off the outside, cut off the ends, put them into cold water and into a stew-pan, and let them scald two minutes; then turn off that water, pour on cold water, and boil slowly till tender, which will be in thirty or forty minutes, - according to their size; when done, drain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt, and serve hot.
"Onions are very nice fried in butter. Many people like them roasted, by burying them in ashes without removing the outer skin: when roasted, pull off the skin and season them with salt and butter."                      The Practical Cook Book   pg 94
I especially like the roasted onions. They can be served with just about any meat dish. It does however take some practice to know when they are done.

For more cooking inspirations visit my Mid-Century Food Blog: http://1860sfood.blogspot.com/