WHITE ONION SAUCE, for Boiled Rabbits, Roast Shoulder of Mutton, &c

Ingredients

• 9 large onions, or 12 middling-sized ones
• 1 pint melted butter made with milk (No. 380)
• 1/2 teaspoonful salt, or rather more

Instructions

1. Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for 1/4 hour.
2. Then put them in a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for 1/4 hour.
3. Drain them thoroughly, chop them, and rub them through a tammy or sieve.
4. Make 1 pint of melted butter, by recipe No. 380, and when that boils, put in the onions, with a seasoning of salt;
5. stir it till it simmers, when it will be ready to serve.
6. If these directions are carefully attended to, this onion sauce will be delicious.