They should be first boiled till tender.

The time depends entirely upon the size.

Drain them off, and thoroughly extract the moisture; put them into a stew-pan, with a little butter, pepper, salt, and nutmeg.

Let them stew some little time, and add a little vinegar, or, still better, lemon-juice.
LETTUCES STEWED WITH PEAS .-- A border of stewed lettuces can be made as above, and the centre filled up with some fresh-boiled young green peas.
ONIONS, PLAIN BOILED .-- When onions are served as a dish by themselves, Spanish onions are far best for the purpose.

Ordinary onions, as a rule, are too strong to be eaten, except as an accompaniment to some other kind of food.