Onion Salad Recipe

2 large Spanish onions.

1 strip of lemon peel.

1/2 dozen peppercorns.

Sauce No. 176.



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.

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