Cook onions and butter or drippings in covered saucepan, shaking pan often. When tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with croutons.
FISH
Fish is in good condition when gills are a bright, clear red, eyes full and flesh firm. Before cooking wash thoroughly in cold water.
Always cook fish thoroughly.
BOILED FISH
Cook small fish whole in sufficient boiling water to cover. Cut large fish, such as salmon or halibut in thick pieces and tie in piece of cheesecloth. Boil from 20 to 45 minutes, depending upon weight of fish. Drain, season and serve with egg sauce [page 35].