To boil _Onions,_ that they shall lose their strong Scent, and become as
sweet as Sugar in their Taste. From the same.

Take the largest Onions, and when you have cut off the Strings of the
Roots, and the green Tops, without taking off any of the Skins, fling them
into Salt and Water, and let them lie an Hour; then wash them in it, and
put them into a Kettle, where they may have plenty of Water, and boil them,
till they are tender. Then take them off, and take off as many Skins, as
you think fit, till you come to the white Part, and then bruise them, if
you will, and toss them up with Cream or Butter, if you use them with
boil'd Rabbits, or under a roasted Turkey; but in the last Case, this Sauce
should be serv'd in Basons, or on Plates. You may also bruise them, and
strain them through a Cullendar, and then put Cream to them; which is
esteem'd the nicest way for a Turkey; or if you keep them whole, you may
warm them in strong Gravey, well drawn, with Spice and sweet Herbs; and
when that is done, thicken the Gravey with burnt Butter, adding a little
Claret, or White Wine; or, for want of that, a little Ale. This is a Sauce
for a Turkey roasted, or roast Mutton, or Lamb.



_Hungary-Water._ From Mrs. _Du Pont,_ of _Lyons;_ which is the same, which
has been famous, about _Montpelier._

Take to every Gallon of Brandy, or clean Spirits, one handful of Rosemary,
one handful of Lavender. I suppose the handfuls to be about a Foot long
a-piece; and these Herbs must be cut in Pieces, about an Inch long. Put
these to infuse in the Spirits, and with them, about an handful of Myrtle,
cut as before. When this has stood three Days, distil it, and you will have
the finest Hungary-Water that can be. It has been said, that Rosemary