Cut off tops and tails, and skin them. Lay in cold water half an hour,
then put into a saucepan with enough boiling water to cover them. Cook
fifteen minutes and drain off the water, re-covering them with more
from the boiling tea-kettle. Boil until a straw will pierce them; drain
and put into a dish with pepper, salt, and plenty of butter. Send
around drawn butter with them. Never cook onions in an iron pot.