The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.

To make Sauce for boyled Rabbets.

Take great Onions and peel them, then boyl them half an hour in good store of water, then pour that from them, then put more fresh water to them, and let them boyl till they be tendet, then take them up into a Cullender, and drain all the wa∣ter from them, and put them into a Pewter bason, or a Sauce-pan, or Pipkin, and put to them about half a pound of good sweet Butter, a lit∣tle beaten Pepper, as much Salt as will make them Savoury, and set them on the Fire, always keeping them stirring, and break the Onions with the back of a Spoon, then lay the Rabbets in the Dish, and when

your Sauce is thick and white pour it all over the Rabbets, garnish your Dish with pickl'd Barberries, Par∣sly and Salt, and so serve it to the Table. This Sauce is for the Win∣ter Season.