Peel, slice, and boil six large onions for ten minutes; drain them free from water, and put them into a stewpan with two ounces of flour and two ounces of butter; mix these well, and then add a pint of milk; season with nutmeg, pepper, and salt; stir over the fire for ten minutes; add a little cream, and serve hot over boiled rabbits, or with roast mutton, &c.