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Onion Sauce, White

Take two Spanish onions or four large ordinary ones. Peel them, slice off the ends, and simmer them until tender in as much cold water as will cover them. Drain the water from them, mince them finely, and put them into a saucepan with a pint of milk mixed smoothly with two ounces of flour and two ounces of fresh butter, a little pepper, salt, and grated nutmeg. Stir the sauce over the fire for ten or fifteen minutes, and serve it as hot as possible. Time, about an hour and a half. Probable cost, 8d. Sufficient for six persons.