Stuffed Spanish Onions

Ingredients

• three moderate-sized Spanish onions
• four- ounces of lean beef or pork
• one ounce of fat bacon
• a table-spoonful of chopped parsley
• three table-spoonfuls of grated bread-crumbs
• two ounces of butter
• the yolk of an egg well beaten
• a little salt and cayenne

Method

1. 1

   Peel and trim onions, scoop out hearts.

2. 2

   Mix hearts with meat, bacon, parsley, bread-crumbs, butter, salt, cayenne, and egg.

3. 3

   Stuff onions, place in a saucepan with gravy and apples.

4. 4

   Stew until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1020. The excerpt below is the record exactly as published.

three moderate- sized Spanish onions. Peel and trim them neatly, but be careful not to cut oif too much of the tops, for fear the onions fall to pieces. Scoop out the hearts of the onions, mince them finely, and mix with them four- ounces of lean beef or pork and one ounce of fat bacon (chopped small), a table-spoonful of chopped parsley, three table- spoonfuls of grated bread-crumbs, two oimces of butter, a Little salt and cayenne, and the yolk of an egg well beaten

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