Peel and slice thin eight large onions; and put them into a stewpan with two ounces of butter, nutmeg, pepper, and salt; place the lid on, and set this to stew very slowly over a slack fire, until the onions are nearly dissolved: they must not be allowed to acquire any colour.
Next, add four ounces of flour, two fresh-boiled mealy potatoes, and a pint of milk, or good stock (in the latter case half-a-pint of cream must be added); stir over the fire for a quarter of an hour, and then rub through a tammy or hair sieve; keep hot in a covered stewpan until used according to directions.