Sauce for boiled ducks or rabbits is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic onion and milk sauce thickened with flour that's typically served with boiled ducks or rabbits. The full recipe is presented here and I hope you enjoy this classic British version of: Sauce for boiled ducks or rabbits.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Sauce for boiled ducks or rabbits.
TO boiled ducks or rabbits, you muſt pour boiled onions over them, which do thus : take the onions, peel them, and boil them in a great deal of water ; ſhift your water, then let them boil about two hours, take them up and throw them into a cullender to drain, then with a knife chip them on a board ; put them into a ſauce-pan, juſt ſhake a little flour over them, put in a little milk or cream, with a good piece of butter ; ſet them over the fire, and when the butter is melted they are enough. But if you would have onion ſauce in half an hour, take your onions, peel them, and cut them in this ſlices, put them into milk and water, and when the water boils they will be done in twenty minutes, then throw them into a cullender to drain, and chop them and put them into a ſaucepan ; ſhake in a little flour, with a little cream if you have it, and a good piece of butter ; ſtir all together over the fire till the butter is melted, and they will be very fine. This ſauce is very good with roaſt mutton, and it is the beſt way of boiling onions.
Place the onions in a pan, bring to a boil in plenty of water. Once they are boiling, drain the water and pour over fresh water. Bring to a simmer, cover and cook for 80 minutes. Drain the onions, allow to cool then place on a board and chop very finely.
Place in a saucepan and scatter the flour over the top. Stir to combine then beat in the milk until smooth. Add the butter and bring just to a simmer, stirring constantly. As soon as the butter has melted and has been incorporated into the sauce take off the heat and pour over your boiled ducks or rabbits.
