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Trumese with Onions

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 1 ingredients
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Trumese with Onions

Ingredients

Directions

  1. Lay slices of broiled trumese in baking pan, cover with sliced onions and sprinkle with salt mixed with browned flour. Pour a little oil, melted butter or nut cream over. Add a little water when necessary. Cover and bake until onions are tender. Remove cover at the last. Make gravy of the remains in the pan after trumese is removed by adding water and thickening. Strain into a bowl or over trumese. May serve on boiled rice.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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