ONION RAGOUT

This makes a very pleasant accompaniment to roast lamb or mutton.
2 lb. small onions: 2 oz. butter: 6 cloves: an inch stick of cinnamon: 2 bay leaves: 4. lb. tomatoes: 4. half litre good stock.
Fry the onions golden brown in the butter, then add the stock and spices and the fresh or tinned tomatoes rubbed through a sieve to make a purée.
Simmer gently with the lid on for about an hour or until the onions are tender, then remove the spices and serve hot.

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