(Recipe #36, page 59)
Peel medium-size onions, cook until done in rich meat stock with butter, mace, salt, and zwieback crumbs in an earthenware pot; this will take 1–1¼ hours. Optionally add a bit of citric acid.
Side dishes: scallops, cutlets, fried tongue, baked liver, sour sausage, bratwurst.
This dish can also be served with boiled beef, or the onions can be placed like a wreath around a bowl of butter beans.
Translated by David Green.