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Glazed Onions

Carefully peel twenty-four very small, white, sound onions, all of about the same size if possible. Place them in a lightly buttered saucepan, all at the bottom of the pan. Pour in one gill cold water, half teaspoon salt, two saltspoons white pepper, half teaspoon powdered sugar and half ounce butter. Cover the onions with a sheet of buttered paper. Place the pan on a brisk fire and boil for five minutes; then place the pan in the hot oven until the water is completely evaporated. Add two tablespoons of half glaze. Heat for three minutes and serve.