Stuffed Spanish Onions

Ingredients

• Spanish onions
• one-third as much fine bread-crumbs
• salt
• paprika
• bits of butter
• a little stock, or gravy

Method

1. 1

   Peel and parboil onions, then stuff with a mixture of chopped meat and bread crumbs.

2. 2

   Season, place in a dish with stock, sprinkle with bread crumbs, and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 14. The excerpt below is the record exactly as published.

salt, mustard, and cayenne, and thin with olive-oil to the desired consistency. Keep in a cool place. MARCH 17TH "For the fiist course at the top, a pig, and pniin- sauce." — Goldsmith ("She Stoops to Conquer"). PRUNES, to be eaten with meat, should not be sweetened. Soak a pound of carefully washed prunes in cold water over night. Put them into a stew-pan with a quart of fresh water, and two lemons that have been cut into thin slices, from which the seeds have been removed. Let them simmer gently for three hours. Serve cold. They are to be eaten with pork, veal or duck, in place of the sour apple-sauce usually served. MARCH i8th " Shall we pay respect to this haunch, Mr. Quin ?" — Chables Reade ("Peg Woffington"). A HAUNCH of mutton cooked with care gives a change from the leg and chops which are the usual winter resource. It should not be 52 used till it has hung some time. Rub it well with vinegar several times the day before cooking it, when it should be cov- ered with a thick paste of flour and water and cooked in a very slow oven for several hours. Three-quarters of an hour before eating it the paste should be removed and the mutton basted often. There will not be much gravy in the roasting-pan, so a brown or stock gravy should be made to serve with it. This * should give a juicy roast. Currant jelly should be passed with roast mutton. MARCH 19TH "Dear Mrs. B — Chops and tomato-sauce. Yours, Pickwick." — Charles Dickens ("Pick- wick Papers"). TOMATO-SAUCE with more flavor than that usually served with chops is made by adding to one quart of canned tomatoes a chopped onion fried in a little butter and two cup- fuls of strong brown soup, highly sea- soned with salt and pepper. Cook for three hours on the side of the range. Strain through a puree-sieve. Return to the stove and thicken with a table- spoonful of flour rubbed into an equal quantity of butter. 52 MARCH 20TH ''The meat o' the meal folk made some fifty years ago." — Browning ("Fifine at the Fair"). THIS is one of Browning's ab- struse utterances which we might refer to the Browning Societies. In the meantime we may assume that meat o' the meal is plain flour, and may be used in making a flour-soup, which is better than its name sounds. Brown a tablespoonful of flour in the same quan- tity of melted butter. Pour into it a pint of milk and bring to the boil. Sea- son with salt, red-pepper and parsley. After taking it from the fire stir through it the beaten yolk of an egg, A tea- spoonful of onion- juice may be added if liked. MARCH 2IST "Do you put cayenne into your cream-tarts m India, sir?"— Thackeray ("Vanity Fair"). CAYENNE cannot be recommend- ed as a flavoring for cream-tarts, but preserved ginger can be. Bake in round patty-pans a plain pie- crust dough till a light golden brown. When cold pour into the pie-crust shells a cream made by stirring into a cup and 53 a half of boiling milk two-thirds of a cup of sugar, two eggs, beaten lightly, whites and yolks together, and two table- spoonfuls of flour, made smooth with cold milk; a pinch of salt should be added when the cream has cooked for fifteen minutes and two tablespoonfuls of preserved or candied ginger, chopped fine. Put on each tart a small round of the pastry. MARCH 22D "Mrs. Bates, let me propose your venturing on one of these eggs. An egg boiled very soft is not unwholesome. Serle und^stands boiling an egg better than anybody . . . you need not be afraid, they are very smaU, you see — one of our small eggs will not hurt you.'' — ^Jane Austen ("Emma"). EVEN Mr. Woodhouse would have found eggs boiled in the following manner wholesome. "Serle" her- self could not have improved upon it. Cover the eggs with boiling water, al- low them to boil one minute, then move back to where the water remains at the boiling point but does not actually sim- mer. In five minutes remove from the fire, when the whites and yolks will be cooked to a jelly-like consistency, but not hardened. 54 MARCH 23D « 'And» Frances, lass, I brought some cresses in: Just wash them, toast the bacon, break some eggs." — Jean Ingelow ("Poems"). BACON may be very delicately pre- pared for an invalid (or a well person!) by chilling in iced- water before broiling over a brisk fire. When partly cooked remove quickly from the fire, plunge the pieces again in iced- water, shake the water off and return to the broiler. Serve very hot, with cresses fresh from the brook and you have a dainty rural breakfast. MARCH 24TH "I eat my apples, relish what is ripe." — Robert Brownino (" Ferishtah's Fancies"). INTO a tablespoonful of hot butter stir two tablespoonfuls of flour, and when it begins to thicken pour in two cupfuls of scalded milk in which has been dissolved a quarter of a teaspoonful of soda; stir for two minutes and add the yolks of four eggs, beaten light; then stir in six large pippins, pared and grated, and, when they have been well mixed, the whites of the eggs, beaten 55 stiflf. Half fill buttered custard or popover cups, set in a pan of hot water and bake in a quick oven until they puff up and are sufficiently brown. Open the oven door and let them dry for a couple of minutes. Brandy or lemon-sauce should be served with them. MARCH 2STH "There were ruddy, brown-faced, broad-girthed Spanish onions, shinins in the fatness of tJieir growth like Spanish fnars.''— Chasles Dickens ("Christmas Carol"). PEEL and parboil Spanish onions for a few minutes; drain and let them stand till quite cold. Take out the centre from each and stuff with a mixture of finely chopped cold meat, ham, chicken or veal, and one-third as much fine bread-crumbs. Season with salt, paprika, and bits of butter. Set the onions close together in a dish with a little stock, or gravy

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