Peel a dozen onions, and throw them into salt and water to keep
them white. Then boil them tender. When done, squeeze the water
from them, and chop them. Have ready some butter that has been
melted rich and smooth with milk or cream instead of water. Put
the onions into the melted butter, and boil them up at once. If
you wish to have them very mild, put in a turnip with them at the
first boiling.
Young white onions, if very small, need not be chopped, but may be
put whole into the butter.
Use this sauce for rabbits, tripe, boiled poultry, or any boiled
fresh meat.