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ONION SAUCE, BROWN (another way)

Peel two large onions, and cut away the ends. Divide them into thin slices, and lay them in salted water for an hour. Drain them, and fry them in a little butter until they are lightly browned. Pour over them half a pint of good brown sauce, and let them simmer until tender. Add a little more sauce if required. Press them through a sieve. Return the puree to the saucepan, add an ounce of butter and a table-spoonful of glaze, simmer five or six minutes, and serve very hot. A tea-spoonful of dry mustard is sometimes mixed with the above sauce. Time, altogether, two hours. Probable cost, 8d. Sufficient for four or five persons.