Stuffed Spanish Onions (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: two and a half to three hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1021. The excerpt below is the record exactly as published.
three or four large Spanish onions as in the last recipe. Scoop out the centres, making a hole fully an inch and a half across. Put in each one a mutton kidney, and place the onions side by side in a saucepan. Sprinkle a little salt and cayenne over them, and pour upon them haH a pint of good brown gravy.
Cook this with the app: pantry check, scaling, and the assistant.