Sauces for Meats and Game
No. 1 Duck Sauce
Boil six large onions; change the water two or three times, while it is boiling, which takes away the strong taste. When soft, chop and put them in a saucepan with two large spoonfuls of butter, a little pepper and salt; now add either mushroom catsup, a cup of vinegar or a cup of wine, whichever is preferred.