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SOUBISE SAUCE (for Roast Mutton, Boiled Veal, and Cutlets)

Peel four large onions, and cut them into thin slices; sprinkle a little pepper and salt upon them, together with a small quantity of grated nutmeg; put them into a saucepan with a slice of fresh butter, and steam gently till they are soft. They must not be allowed to acquire any colour. Dredge a table-spoonful of flour upon them, put a freshly-boiled mealy potato with them, and add half a pint of milk, or a quarter of a pint of white stock, and a quarter of a pint of cream. Stir the sauce over the fire till it is quite smooth, rub it through a coarse sieve, pressing the onion strongly, that none may remain behind; and, before serving, heat again without allowing it to boil. Time, about an hour. Probable cost, 8d., if made with milk. Sufficient for four or five persons.