The 1901 Cookbook Archive
No. 418 — Onion Sauce with Caraway for Mutton and Cutlets
English historical translation of Molokhovets recipe No. 418 from the 1901 Russian cookbook, retaining original methods and measures.
Cut five or six onions, pour over three glasses of boiling broth, cook until soft and rub through a sieve.
Fry ½ spoonful of flour in one spoonful of butter, dilute with one glass of broth, boil thoroughly and strain. Mix with the onion purée.
Add 1½ teaspoons of caraway and some caramelized sugar; bring to the boil several times. Serve with roast mutton or cutlets.
To provide
5–6 onions and 1 spoonful of butter ½ spoonful of browned flour | 1½ teaspoons of caraway and caramelized sugar Optional 1 small spoonful of mustard and vinegar |
Original source: Read Russian recipe No. 418. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.