to taste of pounded mace and cayenne, 6 onions, a small piece of ham.
_Mode_.--Peel the onions and cut them in halves; put them in a stewpan,
with just sufficient water to cover them, and add the bay-leaf, ham,
cayenne, and mace; be careful to keep the lid closely shut, and simmer
them until tender. Take them out and drain thoroughly; rub them through
a tammy or sieve (an old one does for the purpose) with a wooden spoon,
and put them to 1/2 pint of Béchamel; keep stirring over the fire until
it boils, when serve. If it should require any more seasoning, add it to
taste.
_Time_.--3/4 hour to boil the onions.
_Average cost_, 10d. for this quantity.
_Sufficient_ for a moderate-sized dish.
WHITE ONION SAUCE, for Boiled Rabbits, Roast Shoulder of Mutton, &c.