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Garnish, Glazed Onion For

Take twelve onions of equal size, about two inches in diameter. Peel off the brown skin and the first skin under it. With a small pointed knife scoop out a cavity an inch deep in the middle of each. Melt two ounces of butter in a stewpan, and arrange the onions in it side by side, leaving a little room between each; fill the cavities with sifted sugar. Fry the onions, turning them over to brown both sides. When nicely browned, pour over them enough good stock to cover them. Cover the pan, and simmer over a slow fire, basting the onions frequently with the stock until it is reduced to a glaze, and the onions are quite soft but not broken. Strain the glaze and pour it over a roast or braised shoulder of mutton, and arrange the onions round. Probable cost, 10d.