Onion Custard
Peel and slice ten or twelve mild onions, and fry them in fresh butter, draining them well when you take them up. Then mince them as fine as possible. Beat four eggs till very thick and light, and stir them gradually into a pint of milk, in turn with the minced onion. Season the whole with plenty of grated nutmeg, and stir it very hard. Then put it into a deep white dish, and bake it about a quarter of an hour. Send it to table as a side dish, to be eaten with poultry. It is a French preparation, and will be found very nice, by those who have no dislike to onions.