Stuffed Spanish Onions

Ingredients

• G Spanish onions of equal size
• 5 lb. raw liver
• 1 oz. underdone meat
• 2 oz. clarified dripping
• 2 oz. clarified dripping, and pint stock

Method

1. 1

   Choose Spanish onions of equal size.

2. 2

   Skin them and parboil for about 1 hour.

3. 3

   Pull out the centre of each onion and fill with the stuffing made from liver and meat, minced, pounded, and rubbed through a sieve with pepper, salt, and a little chopped shallot.

4. 4

   Fill the insides of the onions, cover with the piece removed, tying them round.

5. 5

   Put clarified dripping and stock on a baking tin, place the stuffed onions on it, and bake for 0.5 to 1 hour, basting frequently.

6. 6

   Serve with gravy strained over them, thickened with a little flour and coloured with browning.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 25. The excerpt below is the record exactly as published.

STUFFED SPANISH ONIONS. Ocjnons Farcis. Choose G Spanish onions of equal size. Skin them and parboil them for about 1 hour. Pull out the centre of each onion, and fill with the following stuffing: — 5 lb. raw liver and 1 oz. under- done meat, minced, pounded and rubbed through a sieve with pepper, salt and a little chopped shallot. Fill up the insides of the onions, and cover with the piece removed, tying them round. Put 2 oz. clarified dripping, and \ pint sto

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