To make a Ragoo of Onions.
TAKE a pint of little young onions, peel them and take four
large ones, peel them and cut them very small: put a quarter of
a pound of good butter into a stew pan; when it is melted and
done making a noise, throw in your onions, and fry them till they
begin to look a little brown; then shake in a little flour, and shake
them round till they are thick; throw in a little salt, a little pep-
per pepper, a quarter of a pint of good gravy, and a tea-spoonful
of mustard. Stir all together, and when it is well tasted and of a
good thickness, pour it into your dish, and garnish it with fried
crumbs of bread and raspings. They make a pretty little dish, and
are very good. You may strew raspings instead of flour if you
please.