No. 15 Onion Soup
6 onions.
2 Spanish ditto.
4 potatoes.
1 quart water.
2 teaspoons salt.
2 teaspoons sago.
1½ ounces butter.
1 dozen peppercorns, and a suspicion of mace and mixed herbs in muslin.
Dissolve the butter in a saucepan, then place in the onions sliced, and stand the pan over a gentle heat, shaking frequently. In the meantime peel and slice the potatoes and add them to the onions, together with the water, salt and flavourings. Boil for one and a half hours, lift out the muslin bag, stir in the sago, and continue stirring for ten minutes, then strain.