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Boiled Spanish Onions

Take the required number of Spanish onions, place in a saucepan of salted water, boil for thirty minutes, remove, drain and put them into another saucepan with a little butter or dripping; add a little salt and pepper, cover the pan to prevent the steam escaping, and cook slowly for about three hours. They should be occasionally basted with the dripping and care should be taken that they do not burn in cooking.