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Boiled Onions (I dozen onions I tablespoonful)

I dozen onions, I tablespoonful of flour, 1/2 pint of milk, I tablespoonful of butter, Salt and pepper to taste.

Remove the skins from the onions and throw them into cold water. If they are very strong, keep them under the water while you remove the skins. Put them into a large saucepan of boiling water, add a teaspoonful of salt, and boil until you can pierce them easily with a fork, about forty minutes. They must be cooked thoroughly but not soft. Then drain them and return to the kettle. Dust them with flour, add the butter, then the milk. Shake them until boiling hot, season and serve. Serve with roasted chicken or turkey.