Peel a dozen onions, and tnrow them into salt and water to keep them white. Then boil them tender. When done, squeeze the water from them, and chop them. Have ready some butter that has been melted rich and smooth with milk or cream instead of water. Put the onions into the melted butter, and boil them up at once If you wish to have them very mild, put in a turnip with them at the first boiling.

Young white onions, if very small, need not be chopped, but may be put whole into the butter.

Use this sauce for rabbits, tripe, boiled poultry, or any boiled fresh meat.