Stuffed Onions

Ingredients

• force meat of bacon or sausage
• bread crumbs
• pepper
• salt
• mace
• a spoonful of cream
• four tablespoonfuls of cream
• half a lemon
• a little browned flour

Method

1. 1

   Drain the onions upside down on a cloth.

2. 2

   Fill the inside with force meat of bacon or sausage, mixed with minced onion heart, bread crumbs, pepper, salt, mace, and cream.

3. 3

   Stuff the onions and simmer in the oven for an hour, basting often with melted butter.

4. 4

   Carefully take the onions up without breaking, place them open ends uppermost in a vegetable dish.

5. 5

   Add lemon juice, cream, and browned flour to the gravy in the baking pan, boil, and pour over the onions.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 9. The excerpt below is the record exactly as published.

force meat of bacon or sausage, mixed with the heart o! the onion, minced fine; also bread crumbs, pepper, salt, mace and a spoonful of cream. Stuff the onions with this, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully without breaking; place them, open ends uppermost, in a vegetable dish. Ada to the gravy in the baking pan the juice of half a lemon, four tablespoonfuls of cream and a little browned flour

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