No. 191 Onion Salad
2 large Spanish onions.
1 strip of lemon peel.
½ dozen peppercorns.
Peel and quarter the onions, and boil them in salted water with the peppercorns and lemon peel. When quite tender, lift them out and place on one side to drain and get cold. When quite cold, place them in a dish or bowl, pour half the sauce over, and reserve the remainder to pour over just before sending to table.