Stuffed Onion

Ingredients

• large Bermuda onion
• one-half cup pecans
• two tablespoons butter
• salt
• pepper
• buttered bread crumbs
• tomato juice or cream
• cold chopped chicken or lamb

Method

1. 1

   Remove the skin from the onion and boil for ten minutes in salted water.

2. 2

   Drain and return to the fire until tender but not broken.

3. 3

   Remove part of the center and prepare stuffing with the chopped onion, bread crumbs, cold chopped chicken or lamb, pecans, and moisten with tomato juice or cream.

4. 4

   Refill the onions, sprinkle with buttered bread crumbs, place in a buttered bake-dish, and cook until well done and crumbs are browned.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 74. The excerpt below is the record exactly as published.

Stuffed Onion. Use the large Bermuda onion when in season (or the Spanish). Remove the outside skin, and boil for ten minutes 'in salted water; drain, and return to the fire. Cook until tender, but not broken. Remove from the stewpan, drain, and slightly cool. Remove part of the center, and prepare stuffing with onion which you have removed chopped fine and mixed with bread crumbs, cold chopped chicken or lamb left over from the roast or boiled leg, one-half cup pecans, and moist- VEGETABLES. 161 ened with tomato juice or cream, and two tablespoons butter. Mix all well together and refill onions. Sprinkle with buttered bread crumbs, place in buttered bake- dish, and cook until well done and crumbs are browned. Fried Onion. Clean, cut into thin slices, and put two tablespoons of butter in hot frying-pan. Add onions and cook until tender, stirring occasionally with a fork so as not to let them bum. As soon as they are soft, season with salt and paprika. Carrots. The carrots are always in the market, and now we have both the new and old all the year round, and at present they are quite fashionable served as a vegetable, while formerly they were only used for flavoring for soups, sauces, etc. To prepare them, wash, scrape and cut off tops and roots; cut into cubes, balls or fancy shapes, as desired. The brightest color and best flavor of the carrot are near the skin. Carrots In Cream. Scrape, wash and cut in any shape you wish, in long strips about the size of a match, cubes, balls or with vegetable centers. Cook in boiling salted water until tender. Season with one-half cup of rich cream, one tablespoon butter, salt and pepper

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