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Onion Sauce, French, or Sou- bise

INGREDIENTS. pint of Béchamel, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham. AVERAGE COST, 7d.

Peel the onions and cut them in halves; put them into a stewpan with just sufficient water to cover them, and add the with a quiet conscience. Any fish, indeed, may bay-leaf, ham, cayenne and mace; be careful to keep the lid closely shut, and be used with success.

ONION SAUCE. simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to pint of Béchamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste.

TIME.- hour to boil the onions.