Onions (Stuffed)

Ingredients

• Very large Spanish onions
• cold fat pork or bacon
• bread crumbs
• pepper
• salt
• mace
• 10 spoonfuls of cream or milk
• a well-beaten egg
• butter
• juice of half a lemon
• browned flour
• milk

Method

1. 1

   Wash and skin very large Spanish onions.

2. 2

   Lay in cold water an hour.

3. 3

   Parboil in boiling water half an hour.

4. 4

   Drain, and while hot extract their hearts, taking care not to break the outside layers.

5. 5

   Chop the inside thus obtained very fine, with a little cold fat pork or bacon.

6. 6

   Add bread crumbs, pepper, salt, mace, and wet with a spoonful or two of cream (or milk in default of cream).

7. 7

   Bind with a well-beaten egg, and work into a smooth paste.

8. 8

   Stuff the onions with this; put into a dripping pan with a very little hot water, and simmer in the oven for an hour, basting often with butter melted.

9. 9

   When done, take the onions up carefully, and arrange the open ends upwards in a vegetable dish.

10. 10

    Add to the gravy in the dripping pan the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour wet with cold milk.

11. 11

    Boil up once, and pour over the onions.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 55. The excerpt below is the record exactly as published.

Onions (Stuffed)—Ingredients—Very large Spanish onions, cold fat pork or bacon, bread crumbs, pepper, salt, mace, 10 spoon- fuls of cream or milk, a well-beaten egg, butter, juice of half a lemon, browned flour

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