1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of butter, 1 dessertspoonful of fine wheatmeal, pepper and salt to taste. Chop the onions up fine, and cook them in the water until tender, add the milk, butter and seasoning. Smooth the meal with a little water, thicken the sauce, let it simmer for five minutes, and serve.