Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
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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Melt some lard over the fire ;
when it is hot, put in three or four sliced onions, toss them until they are quite yellow and tender ;
add some good stock, salt and pepper to taste, a little nutmeg, mustard, and vinegar.
Let this simmer for one hour, thicken slightly, strain, and serve very hot.
United Kingdom
Saucepan
Chef's knife
Cutting board
Sieve