Stuffed Onions
From The Samaritan cookery book, 1903
Serve with gravy poured around them.
Presented as published in 1903. 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 The Samaritan cookery book (1903) by E. P. Watson, page 23. The excerpt below is the record exactly as published.
STUFFED ONIONS. 4 large onions. 4 ozs. beef. 4 tablespoonfuls breadcrumbs, i tablespoonful chopped parsley. 2 ozs. butter. t egg. £ teaspoonful salt. Pinch of cayenne. Scoop out the hearts of the onions, mince them very small, and also the beef. Mix into them breadcrumbs, parsley, butter, salt, pepper, and egg, and stuff the onions with the mixture. Put the onions into a saucepan, with half a pint of good gravy, and stew for three hours. Thicken the sauce with a little flour and butter. Add pepper and salt. Serve very hot, with gravy poured round them. L. M. H. CHICKEN CREAM. The breast of a raw chicken, i oz. butter, i egg
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