Cut two onions in pieces, and put them in a saucepan with two ounces of lard, and color them lightly.
Strain the liquid in which your frogs' legs were cooked, add to it two yolks of eggs well mixed in about a tablespoonful of water, a tablespoonful of chopped parsley; boil three or four minutes, and serve.
Broil them on a gentle fire, and, when well colored, serve.
Put a pound of flour on a table, make a hole in the center of the flour, in which by degrees pour half a pint of cold water.
Take one and one half quarter pounds of round steak and pound it well, roll in flour and fry (same as any other steak) over this pour one pint of boiling water, season with salt, pepper and a little onion.
Roast the same as tame duck and use dressing for stuffing fowl with a little onion added; bake about one half hour in very hot oven, carefully turning them, baste them and add a little water if necessary.
After the goose has been well washed, cleaned and wiped, rub a little salt inside, stuff with the dressing for stuffing fowls with a little onion added to the dressing.
When roast is brown add a little onion, six cloves, six allspice and enough boiling water to come up half way to the top of the meat.
Add a little onion, carrot, or any vegetables you choose, chopping them fine first; summer savory may also be added.
Then stew it slowly until tender, adding a little onion if liked.
Sauce: One-half cup cream, beaten; season with salt, pepper and a little onion juice.
Then dip the water in which the cauliflower boils, spoonful by spoonful, into the rice; as it absorbs the water add more until the rice is puffed, dry and thoroughly done; a little onion may be cooked in with rice if liked.
When they begin to hiss, baste with hot water, in which has been boiled a little onion, mixed with butter.
Make a deep incision between the ribs and meat: stuff with a good force-meat made of crumbs, chopped salt pork, seasoning and a little onion.
Strew with a little onion; pour over them a cupful of weak broth made by boiling the giblets in a pint of water and reducing one-half.
Stuff with a force-meat of crumbs, minced salt pork, pepper, salt, and chopped parsley with a little onion.
Boil about two hours with the following vegetables: a few potatoes, a large celery root, a little parsley and a little onion, a small carrot cut up in cubes and a small clove of garlic.
Season with salt, pepper, a little onion powder, a teaspoon of home-made mustard and plenty of mayonnaise.
If after straining off the soup the remaining beetroot is not too much boiled away, it may be chopped fine with a little onion, vinegar and dripping, flavored with pepper and salt, and used as a vegetable.
A good Tartare sauce can be made by using tarragon vinegar and a little onion-juice when mixing the Mayonnaise, and adding parsley and capers, both chopped very fine, just before serving it.
With one half the sauce make cream potatoes, add a little onionjuice to the other half, and add to it meat minced very fine, making a creamed mince.
Season with a little onion-juice, pepper, and salt.
Boil the bones with a little onion, season the meat, and warm it up with the gravy, but it should not boil.
Have ready a little onion boiled in two or three spoonfuls of water; add to it a little gravy, season the meat, and make it hot, but not to boil.
Cut some thin slices of beef that is underdone, with some of the fat; put it into a small stewpan, with a little onion or shalot, a little water, pepper and salt.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "little onion" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
