Fine Onion Sauce
Peel some nice mild onions, and boil them in plenty of milk, skimming them well. When done, take them out of the milk, (saving it,) and slice them very thin, cutting the slices across, so as to make the pieces of onion very small. Return them to the sauce-pan of milk, (adding some fresh butter dredged with flour;) season them with powdered mace or nutmeg, and give the onions another boil, till they are soft enough to mash, and to thicken the milk all through. Eat this sauce with steaks, cutlets, rabbits, or chickens.