gravy, 2 oz. of butter, salt and pepper to taste.
_Mode_.--Slice and fry the onions of a pale brown in a stewpan, with the
above quantity of butter, keeping them well stirred, that they do not
get black. When a nice colour, pour over the gravy, and let them simmer
gently until tender. Now skim off every particle of fat, add the
seasoning, and rub the whole through a tammy or sieve; put it back in
the saucepan to warm, and when it boils, serve.
_Time_.--Altogether 1 hour.
_Seasonable_ from August to March.
_Note_.--Where a very high flavouring is liked, add 1 tablespoonful of
mushroom ketchup, or a small quantity of port wine.
HISTORY OF THE ONION.--It is not supposed that any variety of
the onion is indigenous to Britain, as when the large and mild
roots imported from warmer climates, have been cultivated in
these islands a few years, they deteriorate both in size and
sweetness. It is therefore most likely that this plant was first
introduced into England from continental Europe, and that it
originally was produced in a southern climate, and has gradually
become acclimatized to a colder atmosphere. (_See_ No. 139.)
PICKLED ONIONS (a very Simple Method, and exceedingly Good).