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Oatmeal and Onion Soup

Peel and slice an onion of medium size, scald and drain it, cut it into thin slices, and cook them in an ounce of butter for half an hour, shaking the pan occasionally. Add a pint of stock made from bones or from a calf's foot, or other gelatinous material; let it boil, and add by degrees a table-spoonful of coarse oatmeal. Simmer for an hour and a half, then add a seasoning of salt and pepper, and a heaped tea-spoonful of cornflour mixed to a paste with milk. Boil again for ten minutes, thinning the soup, if necessary, with more stock or hot milk.