ff any of the skins), put them into salt and
water, and let them lie an hour; then wash them, put them into a kettle
with plenty of water, and boil them till they are tender: now skin them,
pass them through a colander, and mix a little melted butter with them.

N.B. Some mix the pulp of apples, or turnips, with the onions, others
add mustard to them.

_White Onion Sauce._--(No. 298.)

The following is a more mild and delicate[240-*] preparation: Take half
a dozen of the largest and whitest onions (the Spanish are the mildest,
but these can only be had from August to December); peel them and cut
them in half, and lay them in a pan of spring-water for a quarter of an
hour, and then boil for a quarter of an hour; and then, if you wish them
to taste very mild, pour off that water, and cover them with fresh
boiling water, and let them boil till they are tender, which will
sometimes take three-quarters of an hour longer; drain them well on a
hair-sieve; lay them on the chopping-board, and chop and bruise them;
put them into a clean saucepan, with some butter and flour, half a
tea-spoonful of salt, and some cream, or good milk; stir it till it
boils; then rub the whole through a tamis, or sieve, adding cream or
milk, to make it the consistence you wish.

_Obs._--This is the usual sauce for boiled rabbits, mutton, or tripe.
There must be plenty of it; the usual expression signifies as much, for
we say, smother them with it.

_Brown Onion Sauces, or Onion Gravy._--(No. 299.)

Peel and slice the onions (some put in an equal quantity of cucumber or
celery) into a quart stew-pan, with an ounce of butter; set it on a slow
fire, and turn the onion about till it is very lightly browned; now
gradually stir in half an ounce of flour; add a little broth, and a
little pepper and salt; boil up for a few minutes; add a table-spoonful
of claret, or port wine, and same of mushroom catchup, (you may sharpen
it with a little lemon-juice or vinegar,) and rub it through a tamis or
fine sieve.

Curry powder (No. 348) will convert this into excellent curry sauce.

N.B. If this sauce is for steaks, shred an ounce of onions, fry them a
nice brown, and put them to the sauce you have rubbed through a tamis;
or some very small, round, young silver button onions (see No. 296),
peeled and boiled tender, and put in whole when your sauce is done, will
be an acceptable addition.

_Obs._--If you have no broth, put in half a pint of water, and s