Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 40

Take two quarts of strong broth made of beef; twelve onions; cut these in four quarters, lay them in water an hour to soak. Brown four ounces of butter, put the onions into it, with some pepper and salt, cover them close, and let them stew till tender: cut a French loaf into slices, or sippets, and fry them in fresh butter; put them into your dish, and boil your onions and butter in your soup. When done enough, squeeze in the juice of a lemon, and pour it into your dish with the fried sippets. You may add poached eggs, if it pleases your palate.