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Onion or Sauce Soubise

Peel and cut in slices three large onions. Put them into a saucepan with one ounce of butter, cover, and simmer gently about three-quarters of an hour; the onions must be colored. When tender and soft, add a tablespoonful of flour, mix and press through a colander. Add one gill of stock and one gill of cream, stir continually until it boils. Add a half teaspoonful of salt, a dash of pepper, a grating of nutmeg and it is ready to serve.