put them into a tin saucepan
capable of holding them all, as they are always better done together.
Now take equal quantities of milk and the last salt and water the onions
were in, and pour this to them; to this add 2 large spoonfuls of salt,
put them over the fire, and watch them very attentively. Keep constantly
turning the onions about with a wooden skimmer, those at the bottom to
the top, and _vice versa_; and let the milk and water run through the
holes of the skimmer. Remember, the onions must never boil, or, if they
do, they will be good for nothing; and they should be quite transparent.
Keep the onions stirred for a few minutes, and, in stirring them, be
particular not to break them. Then have ready a pan with a colander,
into which turn the onions to drain, covering them with a cloth to keep
in the steam. Place on a table an old cloth, 2 or 3 times double; put
the onions on it when quite hot, and over them an old piece of blanket;
cover this closely over them, to keep in the steam. Let them remain till
the next day, when they will be quite cold, and look yellow and
shrivelled; take off the shrivelled skins, when they should be as white
as snow. Put them in a pan, make a pickle of vinegar and the remaining
ingredients, boil all these up, and pour hot over the onions in the pan.
Cover very closely to keep in all the steam, and let them stand till the
following day, when they will be quite cold. Put them into jars or
bottles well bunged, and a tablespoonful of the best olive-oil on the
top of each jar or bottle. Tie them down with bladder, and let them
stand in a cool place for a month or six weeks, when they will be fit
for use. They should be beautifully white, and eat crisp, without the
least softness, and will keep good many months.

_Seasonable_ from the middle of July to the end of August.

ORANGE GRAVY, for Wildfowl, Widgeon, Teal, &c.

488. INGREDIENTS.--1/2 pint of white stock, No. 107, 1 small onion, 3 or
4 strips of lemon or orange peel, a few leaves of basil, if at hand, the
juice of a Seville orange or lemon, salt and pepper to taste, 1 glass of
port wine.

_Mode_.--Put the onion, cut in slices, into a stewpan with the stock,
orange-peel, and basil, and let them simmer very gently for 1/4 hour or
rather longer, should the gravy not taste sufficiently of the peel.
Strain it off, and add to the gravy the remaining ingredients; let the
whole heat through, and, when on the point of boiling, serve ve