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Onions, Glazed, for Garnishing Beef, Etc

Take a dozen freshly-gathered large-sized onions, cut a thin slice off each end, and throw them into boiling water for a quarter of an hour. Take off the outer skin, scoop a small piece out of the middle of each onion, and put a quarter of a tea-spoonful of powdered sugar into the empty spaces thus formed. Put two or three slices of butter in a stewpan. Arrange the onions side by side in it, and place it on the fire, turning the onions two or three times that they may be equally coloured all over. When nicely browned, moisten them with half a pint of good strong stock, cover the saucepan closely, and simmer very gently until the sauce is reduced to glaze. Baste the onions frequently whilst the sauce is simmering, and keep them warm until wanted for use. Time, one hour. Probable cost, 6d. Sufficient to garnish a moderate-sized piece of beef.