Forced Onions

Ingredients

• 6 medium sized onions
• 3 tablespoonfuls bread crumbs
• 1 teaspoonful chopped parsley
• 1 teaspoonful thyme
• 2 ozs. minced fat bacon
• pepper
• salt
• cayenne
• 1 egg

Method

1. 1

   Peel the onions, cut a slice from the bottom to make them stand upright, scoop out from the top one dessertspoonful of each of the onions.

2. 2

   Mix the crumbs, parsley, thyme, bacon, and egg together, season to taste.

3. 3

   Fill the cavities of the onions with this mixture and place the onions in a baking tin containing a little hot fat, and bake for one hour.

4. 4

   Dish up, and serve with gravy.

5. 5

   Or the onions, when filled, may be steamed for one hour, and served with white sauce.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 61. The excerpt below is the record exactly as published.

salt Cut the hare into neat joints, and if you are also using steak, -cut that in small pieces. Mix together the herbs, arrowroot, and pepper and salt, and roll each joint in the mixture. Peel the onion, stick in the cloves, and put all together in a deep jar. Cut the lemon in halves, put that in, and add the spice and cinnamon. Pour over all the stock and half of the port wine. Cover the jar to keep in the steam and flavour, and stand it in a baking tin con- taining boiling water, then put it in a hot oven for three and a half hours, or, if that method is inconvenient, stand it in a pan contain- ing boiling water, and keep the water boiling for the same time. At the end of that time have ready a few forcemeat balls (recipe below), put these in the jar with the remainder of the wine, and cook for another fifteen minutes. Then throw out the lemon, onion, cloves, and cinnamon. Arrange the pieces of hare neatly on a very hot dish, pour over the gravy, lay the forcemeat balls round, garnish the edge of the dish all round with slices of lemon, and serve with red currant jelly. Boil the liver five minutes, remove it from the pan, and mince finely. Chop the suet small, and add to it the crumbs, liver, parsley, lemon rind, and salt and cayenne pepper to taste. Beat the egg and milk together and moisten the forcemeat with it. Mix in the butter and continue mixing until all is a smooth paste. Make into balls the size of marbles and fry them a nice brown. Allow two to each person. FORCEMEAT FOR HARE The liver of the hare 3 ozs. chopped suet \ lb. bread crumbs \ teaspoonful finely chopped grated rind of lemon 1 egg £ oz. butter 2 teaspoonfuls milk salt and cayenne parsley 100 EGGS A LA BONNE FEMME. 6 eggs a little cold chicken cooked ham boiled beetroot 1 lettuce Place the eggs in boiling water and boil ten minutes, then remove them from the pan and allow to go cold. Remove the shells and cut the eggs into exact halves, cut off a little from the ends so that each half will stand upright. Cut the chicken, ham, and beetroot into tiny dice, chop up the yolks, and mix them to* gether. Wash the lettuce, dry it, and shred very fine. Arrange it on the bottom of a dish. Fill the eggs with the mixed chicken, ham, &c., stand them neatly on the lettuce, and serve. SCRAMBLED EGGS. 6 eggs 4 or 5 slices buttered toast cut triangular 2 ozs. butter pepper salt Break the eggs into a bowl and beat them up, season with pepper and salt. Melt the butter in an enamelled pan, pour in the eggs, and stir them over a gentle fire until commencing to set, draw to one side and stir them until set like a jelly. Put a spoonful of egg on each piece of toast, and serve immediately. STEWED PIGEONS. 2 pigeons £ lb. mushrooms 1 slice streaky bacon 1 teaspoonful chopped onion 1 oz. butter 1 tablespoonful flour 1 teaspoonful salt £ teaspoonful pepper £ pint stock or water Pluck, draw, and wash the pigeons. Cut them into quarters. Mix the pepper, salt, and flour together. Roll the quartered pigeons in this seasoning. Put the butter into a pan, fry in it the pigeons until lightly browned, remove them and fry the bacon and onion a light brown. Remove these from the pan and stir in the remainder of flour until brown, add the stock and the mushrooms, chopped, boil up, remove the scum, add the pigeons, and simmer for one hour. Have ready a large slice of toast, put this on a dish, pile the pigeons on the top, pour over the gravy, and serve hot. 101 VEGETABLES. STEWED CELERY. 2 heads of celery 1 pint white sauce a little salt Trim off the celery, lay the green outer stalks aside for use in flavouring soups, &c. Thoroughly clean the inner stalks with plenty of cold water. Cut these into three inch lengths and put them into a pan with enough water to just cover, and simmer for one hour, or until tender. Strain off the water (this water may be utilised for flavouring pea soup). Have ready one pint of white sauce, put the celery into this, allow to stand for ten minutes, dish up, and serve hot. BRUSSELS SPROUTS. To boil sprouts and have them whole and a bright green, first trim off all decaying leaves and throw the sprouts into plenty of cold salted water. Allow them to remain in this for half an hour. Then have ready a pan containing a good supply of boiling salted water. Put the sprouts in this, remove the lid entirely, and allow to boil fast for twenty minutes. Strain off through a colander, dish up, and serve. N.B. — Green vegetables, when boiling, should not have the pan lid half on and half off, but it should be removed altogether. POTATO FRITTERS. 3 potatoes 3 ozs. cooked mutton or lamb 3 leaves mint 3 drops vinegar salt pepper and cayenne to taste 1 teaspoonful butter 1 teaspoonful flour 2 tablespoonfuls water i pint fritter batter Parboil the potatoes. Mince the mutton and the mint to a paste. Melt the butter in a small pan, stir in the flour, add the water, mmced mutton, vinegar, salt, pepper, and cayenne, mix all 102 to a paste and tuin it out to cool. Cut the parboiled potatoes into slices a quarter of an inch thick. Spread a little of the paste on one slice and cover with a second in the form of a sandwich. Dip these into batter and fry in deep hot fat until crisp. Dish up, garnish with parsley, and serve hot. FORCED 6 medium sized onions 3 tablespoonfuls bread crumbs 1 teaspoonful chopped parsley 1 teaspoonful thyme 2 ozs. minced fat bacon

Cook this with the app: pantry check, scaling, and the assistant.