Onions Stuffed
From Soyer's standard cookery, 1912
Serves 6
Serve where required.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 97. The excerpt below is the record exactly as published.
Onions Stuffed. Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch and lay them on a cloth to dry; take the middle out of each onion, and STANDARD COOKERY. 139 fill with veal forcemeat (with a little chopped shallot parsley, and mushroom, mixed in it), and put them in a saucepan well buttered; cover with white broth
Cook this with the app: pantry check, scaling, and the assistant.