Prepare a loin of mutton as in the last, then peel one hundred button
onions, put half an ounce of pounded sugar in a stewpan, set it over the
fire and as soon as it is melted add half an ounce of butter and the
onions, place them over a slow fire, tossing them every now and then,
when getting tender add a pint and a half of white sauce (No. 7), and a
pint of white stock, with a small bunch of parsley, thyme, and bay-leaf,
set it on the fire till the onions are quite done, take them out with a
colander spoon and put them in a clean stewpan, reduce the sauce till it
becomes rather thickish, pass it through a tammie upon the onions, warm
altogether, pour the sauce in your dish, place the carbonade in the
centre, which glaze and serve very hot.
For breast of mutton à la Soubise, sauce piquante, tomate, &c., see
Removes No. 487.