Stuffed Onions

Ingredients

• Some onions
• an equal quantity of chopped mushrooms
• an equal quantity of breadcrumbs or soaked and squeezed bread
• 1 egg to 1 lb. of mixture
• 1 teaspoonful of parsley
• spice and seasoning
• a little fat
• vegetable stock or water

Method

1. 1

   Peel onions, parboil in salted water for 5 minutes, then carefully remove the inside from the root end.

2. 2

   Chop the removed onion and fry in fat.

3. 3

   Add mushrooms, fry together, then add breadcrumbs.

4. 4

   Bind with egg, adding parsley, spice, and seasoning.

5. 5

   Fill onions with stuffing, sprinkle with crumbs, and place in a greased saucepan.

6. 6

   Cover with stock or water, season, and bring to a boil.

7. 7

   Cook in the oven until tender, then reduce liquid and baste onions before serving.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 40. The excerpt below is the record exactly as published.

Stuffed Onions Materials.—Some onions, an equal quan- tity of chopped mushrooms, an equal quantity of breadcrumbs or soaked and Squeezed bread, 1 egg to 1 Ib. of mixture (filling), 1 teaspoonful of parsley, spice and seasoning, a little fat and vegetable stock or water

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