Stuffed Onions (Oignons Farcis)

Name: Stuffed Onions (Oignons Farcis)
Yield: 1 servings
Ingredients: 3 or 4 Spanish onions; 2 table-sps. cooked meat; 2 table-sps. bread-crumbs; 1 tea-sp. chopped parsley; A pinch of nutmeg; 1 table-sp. brown or tomato sauce; 1 or 2 oz. butter or dripping; 1 gill brown stock

From Cookery for every household, 1914

Serves 1

For a vegetarian option, use nuts and vegetable stock.

Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 242. The excerpt below is the record exactly as published.

Stuffed Onions (Oignons Farcis) 3 or 4 Spanish onions. 2 table-sps. cooked meat. 2 table-sps. bread -crumbs. 1 tea-sp. chopped parsley. Salt, pepper. 3 or 4 button mushrooms. A pinch of nutmeg. 1 table-sp. brown or tomato sauce. 1 or 2 oz. butter or drip- ping. 1 gill brown stock

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