Or, if, in the first blush, it doesn't appeal to you, there's this
way of roasting lamb that I dare say is new to you. First, make an
onion purée, by mincing one quart of onions and boiling them till
tender. Drain very dry, put them in a saucepan with two ounces of
butter; season with salt and pepper; let them simmer for ten or
fifteen minutes, but don't let them brown. Then add to them half a
pint of cream, and press all through a sieve, when serving as sauce.