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Onion Sauce, German

Peel three or four large onions. Cut them into small pieces, and boil them until tender in as much good stock as will cover them. Stir in with them, whilst boiling, a tea-spoonful of caraway-seeds. Mix two ounces of flour smoothly with two ounces of butter and a little of the hot liquid; add it to the rest, season with pepper and salt, simmer gently over the fire for ten minutes, and serve very hot. Time, one hour. Probable cost, 6d. Sufficient for five or six persons.