See that the chitterlings are very nice and white. Wash them, cut
them into pieces, and put them into a stew-pan with pepper and
salt to your taste, and about two quarts of water. Boil them two
hours or more. In the mean time, peel eight or ten white onions,
and throw them whole into a sauce-pan with plenty of water. Boil
them slowly till quite soft; then drain them in a cullender, and
mash them. Wipe out your sauce-pan, and put in the mashed onions
with a piece of butter, two table-spoonfuls of cream or rich milk,
some nutmeg, and a very little salt. Sprinkle in a little flour,
set the pan on hot coals (keeping it well covered) and give it one
boil up.
When the chitterlings are quite tender all through, take them up
and drain them. Place in the bottom of a dish a slice or two of
buttered toast with all the crust cut off. Lay the chitterlings on
the toast, and send them to table with the stewed onions in a
sauce-boat. When you take the chitterlings on your plate season
them with pepper and vinegar.
This, if properly prepared, is a very nice dish.