Those who like the full flavour of onions, only cut off the strings and tops, without peeling off any of the skins; put them into salt and water, and let them lie an hour; wash them, and put them into a kettle with plenty of water, and boil them till they are tender; then take off as many skins as you please; pass them through a cullender, and mix a little melted butter with them.

Young Onion Sauce

Clean and peel some young onions, cut them into thin slices, and put them into a stewpan with a slice of bacon, one-quarter teaspoonful of pepper, and one-half teaspoonful of salt; set them over the fire; when they begin to heat, moisten them with four tablespoonsful of water; let them stew for ten minutes; take out the bacon, squeeze in half a lemon, and send it up hot.

Onion Sauce

The following is a more delicate preparation: - Take eight of the largest and whitest onions, (the Spanish are the whitest and mildest, but these can only be had from August to December,) peel them, and cut them into thin slices, and boil them in a pint of milk, and three pints of water; when they are boiled tender, which will sometimes take an hour (the quicker they are boiled, the whiter they will be), drain them well on a hair sieve, and pass them through a cullender with a wooden spoon; put them into a clean saucepan, with an ounce of butter, a teaspoonful of flour, half a teaspoonful of salt, and two tablespoonsful of cream, or good milk; mix well, and simmer five minutes.

Observations

This is the common sauce for boiled rabbits or ducks: they are laid dry in the dish, and this sauce is poured over them. There must be plenty of it; the usual expression signifies as much, for we say, smother them.

Fried Onion Sauce

Slice a couple of large onions, and fry them in butter, turning them often, till they take a good brown colour; then pour in a teacupful of broth or water, with a tablespoonful of mushroom catsup, and same of table-beer, a few pepper-corns, a little salt, and a tablespoonful of flour; cover the saucepan close, and let it simmer half an hour, till it is reduced to the thickness you wish; press it through a hair sieve, and put a teaspoonful of made mustard to it, and stir well together.

Observations

Half a pint of young.onions, about as big as nutmegs, peeled and put in whole, and fried with them, will be an elegant addition to the above.

Sage And Onion Sauce

Cut a large onion into small dice, mince an ounce of sage leaves very fine; put them into a stewpan with half an ounce of butter; fry them a little, but do not let them get any colour; make half a pint of thin melted butter, and mix it with the sage and onions; then put a teacupful of bread crumbs to the melted butter and herbs; season with ground black pepper and salt; mix it well, and let it boil five minutes.

Obs - This is, in fact, goose stuffing, and a 3 very relishing sauce for green peas on maigre days.

Portugal Onion Sauce

Roast a couple of fine large onions in a cheese-toaster or Dutch oven till (hey are somewhat more than half done; peel them, and take off the first coat; put them into a stewpan, with half a pint of good broth (or that quantity of wafer, with a tablespoonful of mushroom catsup), and a tablespoonful of flour; season it with salt and a few grains of Cayenne pepper, a glass of port wine, and the juice of half a lemon; let all simmer to* gether till tender enough; rub them through a cullender, and mix a little bit of butter with them, and you will have a most admirable sauce.