Stewed onions

(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.

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