Onion Soup Recipe

6 onions.

2 Spanish ditto.

4 potatoes.

1 quart water.

2 teaspoons salt.

2 teaspoons sago.

1 1/2 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.

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