— glazed.—Trim some small pickling or silver onions, and place them in a well buttered sauté pan, dusting them generously with caster sugar, shake the pan gently, and directly they begin to colour moisten them with enough stock to cover, add a little salt, and let them cook gently till tender and well coloured, and the stock has formed a glaze on them, rolling them over gently from time to time to glaze them evenly, and serve.