To Stew and Roast Onions

• onions
• stock
• white pepper
• salt
• butter
• flour

Scald and peel a dozen medium-sized, or two or three Spanish onions. If old and acrid, parboil them, and stew very slowly for nearly an hour in good veal or beef broth, with white pepper and salt; thicken the sauce with a little butter kneaded in flour, and, dishing the onions in a small hash-dish, pour it over them. A little mushroom catsup may be added, and they may be browned. Onions are roa