e most fleshy.

OMLET. Make a batter of eggs and milk, and a very little flour. Add
chopped parsley, green onions, or chives, or a very small quantity of
shalot, a little pepper and salt, and a scrape or two of nutmeg. Boil
some butter in a small frying-pan, and pour the above batter into it.
When one side is of a fine yellow brown, turn it and do the other:
double it when served. Some lean ham scraped, or grated tongue, put in
at first, is a very pleasant addition. Four eggs will make a pretty
omlet, but some will use eight or ten, and only a small proportion of
flour, but a good deal of parsley. If the taste be approved, a little
tarragon will give a fine flavour. Ramakins and omlet, though usually
served in the course, would be much better if they were sent up after,
that they might be eaten as hot as possible.

ONION GRAVY. Peel and slice some onions into a small stewpan, with an
ounce of butter, adding cucumber or celery if approved. Set it on a slow
fire, and turn the onion about till it is lightly browned; then stir in
half an ounce of flour, a little broth, a little pepper and salt, and
boil it up for a few minutes. Add a table-spoonful of port wine, the
same of mushroom ketchup, and rub it through a fine sieve. It may be
sharpened with a little lemon juice or vinegar. The flavour of this
sauce may be varied by adding tarragon, or burnt vinegar.

ONION SAUCE. Peel the onions and boil them tender. Squeeze the water
from them, chop and add them to butter that has been melted rich and
smooth, with a little good milk instead of water. Boil it up once, and
serve it for boiled rabbits, partridges, scrag or knuckle of veal or
roast mutton. A turnip boiled with the onions makes them milder.

ONION SOUP. Put some carrots, turnips, and a shank bone, into the liquor
in which a leg or neck of mutton has been boiled, and simmer them
together two hours. Strain it on six onions, sliced and fried of a light
brown; simmer the soup three hours, and skim it carefully. Put a small
roll into it, or fried bread, and serve it up hot.

ONIONS. In order to obtain a good crop of onions, it is proper to sow at
different seasons. On light soils sow in August, January, or early in
February: on heavy wet soils in March, or early in April. Onions however
should not be sown so soon as January, unless the ground be in a dry
state, which is not often the case at that time of the year: otherwise,
advantage should be taken of it. As