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Onions, White, for Garnishing Stewed Chicken or Veal

Take a dozen freshly-gathered silver onions of a moderate size, cut a thin slice off each end, and blanch them in boiling water for a quarter of an hour. Drain them well, dry them in a cloth, take off the outer skins; put them into a stewpan with a salt-spoonful of salt, a salt-spoonful of sugar, and as much water as will cover them. Let them simmer gently until they are tender, without being at all broken. Drain them, and, a few minutes before they are served, put them into the stew which they are intended to garnish. Time, about three-quarters of an hour to simmer. Probable cost of onions, 3d. Sufficient for a dish of veal for three or four persons.