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Fried Spanish Onions

Peel and slice two pounds of Spanish onions, place them in a fryingpan containing two heaped tablespoonfuls of butter made smoking hot, season with a tablespoonful of salt and one-fourth saltspoonful of pepper, dust them very lightly with cayenne and stir over the fire till they are tender. When done, serve them on toast, pouring over them the gravy they yield in cooking.