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Onion Cream Soup

Into a pint of white or mutton stock slice three large onions and allow to simmer for an hour. Press through a sieve, replace over the fire and thicken with two tablespoons of flour rubbed to a paste with the same quantity of butter. Heat a pint of milk to the boiling point and add to the soup. Season with white pepper, salt and a tablespoon of minced parsley.