Spanish Onions Stuffed

Ingredients

• Remove a good piece of the onion
• a little mixed herb
• grated breadcrumbs
• and butter
• and a little stock

Method

1. 1

   Remove a good piece of the onion, when peeled, in the shape of a cork; make a stuffing of meat minced, finely-chopped parsley, a little mixed herb, and grated breadcrumbs and butter, and a little stock, and fill in the hole in the onions.

2. 2

   Ram the corks of onion back as tightly as possible; tie the onions as securely as possible in the corners of a cloth, each separate and tight, and boil for 3 to 3.5 hours.

3. 3

   Serve with butter.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 25. The excerpt below is the record exactly as published.

Spanish Onions Stuffed. Remove a good piece of the onion, when peeled, in the shape of a cork; make a stuffing of meat minced, finely-chopped parsley, a little mixed herb, and grated breadcrumbs and butter, and a little stock

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