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WHITE KIDNEY BEANS (a la Lyonnaise)

Cut a few onions into dice, and fry them in a little butter till they are of a light-brown colour; then add two spoonfuls of Spanish sauce. Let the onions be well done; season them with pepper and salt; drain the beans, which should have been dressed as above, then throw them into the sauce, and serve up hot. If you have no Spanish sauce, when you have fried the onions add a spoonful of fine flour, and moisten with good gravy, or broth, and a little glaze; then boil very well, and put the beans in as directed. This manner is for entremets, and they are dressed the same to put under a leg of mutton roasted, or a quarter of mutton a la Lyonnaise.