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Onion Sauce

Peel the required number of onions, and put them into a saucepan of cold water. When the water boils pour it off, and add more boiling water so as to take the strength out of the onions. Repeat this two or three times more, and the onions will be quite mild. Chop them up, but not too small, and mix them with melted butter, or pound the onions to a pulp, mix them with a little cream sauce, and they are ready to use. Onion sauce is used generally for roasted or boiled shoulder of mutton, tripe, ducks or rabbits.