The Apsley cookery book

Two ounces of Albene. One ounce of Flour. Pepper to taste. Peel the onions, taking off the two outside skins, scald them, and remove the core, and fill up with the flour and butter in the following manner: Mix the butter and Albene together, with a wooden spoon, add the flour, a little at a time, also the pepper ; fill the onions with this, and bake for two hours, turning them occasionally to prevent burning. 168. Onions (Boiled). Ingredients, Six large Spanish Onions. | Two ounces of Butter. One ounce of Flour. Peel the onions and pour sufficient boiling water over them to cover them ; let them stand for ten minutes, and then take them out of the hot water, and put them into a saucepan with cold water ; let them boil for two hours. Drain well, and serve with plain melted butter poured over. 169. Onions Stewed (Brown). Ingredients, Two pounds of Onions. 1 I A teaspoonful of Flour. Two ounces of Butter. | Pepper. Half a pint of Water. If large Spanish onions are used they should be cut in halves, horizontally ; but if the onions are only about double the size of an egg, they may be cooked whole. Peel them and put them into cold water, and let them boil up quickly and continue boiling gently for five minutes, then drain them. Now put them into a stewpan with the butter and let them stew gently for three hours. The onions should be turned once during the cooking, and if they are in halves they should be placed first on the round end, and finished with the cut side down. Great care should be taken in turning them, as they should not be broken. If quite small onions are used, only about the size of an egg, two hours and a half would be sufficient to stew them, but unless the onions are quite tender the dish will be spoiled. When they are cooked they must be lifted carefully and placed on a hot dish ; if in halves the cut side should be at the top. They must be kept hot while the sauce is made. To make the sauce, pour half a pint of boiling water over the browned butter in the stewpan and let it boil over the fire for a few minutes, stirring meanwhile with a wooden spoon, to get all the brown from the pan. Now mix a teaspoonful of flour with a very little cold water, and then add the contents of the stewpan, stirring as it is poured in. Return to the fire and boil up ; taste to see whether it is agreeably seasoned, if not, add more pepper. Pour over the onions, and serve immediately. The onions should be rich golden brown, and the sauce a shade darker. A small spot of Parisian Essence may be added to the sauce if it is not sufficiently brown. This is a delicious dish if carefully cooked, but if the butter is allowed to burn instead of only browning the onions will be spoiled. 170. Onions (Stuffed). Ingredients . Six Spanish Onions. Three ounces of Bread-crumbs. One teaspoonful of chopped Parsley. Half a teaspoonful of mixed Sweet Herbs. One ounce of Albene. Whites of two Eggs. Peel the onions, scald them, and take out the hearts, and fill them with the following mixture. Well mix the bread-crumbs, parsley, herbs, pepper, and chopped Albene together, add the whites of the eggs (whipped up.) Fill the onions with this, and place them in a saucepan side by side. Pour one pint of good brown gravy over them, and stew gently for four hours,