Peel and slice six onions, as in the last, put them into a stewpan with
a quarter of a pound of butter, pass them over a moderate fire until
tender and of a light brown colour, then mix in one tablespoonful of
flour, add a pint of demi-glace (No. 9), and ten tablespoonfuls of brown
gravy (No. 135), boil altogether until the onions are quite done, season
with a little pepper, salt, and grated nutmeg, rub it through a tammie,
put it into another stewpan, make it hot, and serve where directed.