Poor Man's Sauce

Poor Man's Sauce...

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.

A good-sized onion, butter, one-half pint common stock or water, vinegar, parsley, pepper and salt, flour. Mince a good-sized onion, not too fine; put it into a saucepan with a piece of butter equal to it in bulk. Fry till the onion assumes a light-brown color, add one-half pint common stock or water and a small quantity of vinegar, pepper and salt to taste, and some minced parsley; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed over the fire. Let the sauce boil up, and it is ready.