Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Chop two onions fine, and fry them with a bit of butter, or dripping, in a saucepan ;
shake in a good tablespoonful of flour, moisten with a quart of water, season willi pepper and salt ;
stir the soup while boiling on the fire for ten minutes, and pour the soup into a bowl containing some slices of toasted bread.
United Kingdom
Frying pan
Saucepan
Mixing bowl
Chef's knife
Cutting board
Wooden spoon