Peel about forty spring onions, each about the size of a walnut, put
them into a stewpan, with one ounce of butter and one of powdered sugar,
toss them occasionally over the fire, (but be careful not to break the
outer skin,) until covered with a light glaze; cover with a white stock
and stew very gently till quite done, drain them upon a cloth, dress
neatly upon a border of mashed potatoes, reduce and skim the stock till
nearly a glaze, add two pats of butter, sauce over and serve.