Onions, Spanish, Pickled. — Take
some moderate-sized and perfectly sound Spanish
onions, cut them in slices, and put them for
twenty-four hours in a brine sufficiently strong
to float an egg. Drain them well, lay them in
wide-mouthed earthen jars, and put a shced
capsicum, four cloves, and an ounce of whole
pepper with every three onions. Nearly fill the
jar with vinegar✪ Pickled Spanish Onions, place the lid on it, and set it
in a large pan of cold water. Place this upon the
fire, and simmer gently until the onions are
soft. Add a little more vinegar, if required ;
cover the jars closely, and store the pickle in a
cool, dry place. Time, an hour and a half to
simmer. Probable cost of onions, l^d. each.
Onions, Stewed. — Peel and trim half a
dozen Spanish onions of medium size, but be
careful not to cut the tops too short, or the bulb
will fall to pieces whilst stewing. Blanch them
in boiling water for a minute or two, then diain
them, and put them side by side in a saucepan
sufficiently large to hold them all in one layer.
Sprinkle a little salt and pepper over them,
and place upon each onion hall an ounce of
butter, mixed smoothly with half a tea-spoon-
ful of powdered sugar. Place them over a
gentle fire, and let them remain until lightly
browned, then cover with good brown gravy,
and simmer them until tender. Serve as hot
as possible on toast, with the gravy poured
round them. If hked, the gravy may be
flavoured with tomato-sauce, or with a finely-
minced gherkin and a glass of claret. A pleas-
ing variety, too, may be secured by taking out
the middle of each onion, stuffing it with
nicely-seasoned forcemeat, and then stewing in
gravy as before. Time to stew the onions,
about an hour and half. Probable cost of onions,
14d. each. Sufficient for five or six persons.
Onions, Stuffed.— Take 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✪ Stuffed Spanish Onions. Stuff the onions with
the meat, and put them into a saucepan side
by side, and with them half a pint of good
gravy, two apples, pared, cored, and chopped
smaU. ' Stew the onions until they are perfectly
tender, and turn them over once or twice, so
that they may be thoroughly cooked all through.
Thicken the sauce with a little flour and butter,
add pepper and salt and a table-spoonful
of brandy, and serve the onions on a hot dish
with the gravy poured round them. If the
acid flavour is liked, the strained juice of a
large fresh lemon may be poured over the
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onions a few minutes before they are taken
off the fire. Time, three hours to stew the
onions. Probable cost, Is. 3d. Sufficient for
three persons.
Page 1020 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Onions, Spanish, Pickled. — Take some moderate-sized and perfectly sound Spanish onions, cut them in slices, and put them for twenty-four hours in a brine sufficiently strong to float an egg. Drain them well, lay them in wide-mouthed earthen jars, and put a sliced capsicum, four cloves, and an ounce of whole pepper with every three onions. Nearly fill the jar with vinegar, place the lid on it, and set it in a large pan of cold water. Place this upon the fire, and simmer gently until the onions are soft. Add a little more vinegar, if required ; cover the jars closely, and store the pickle in a cool, dry place. Time, an hour and a half to simmer. Probable cost of onions, l^d. each.
Onions, Stewed. — Peel and trim half a dozen Spanish onions of medium size, but be careful not to cut the tops too short, or the bulb will fall to pieces whilst stewing. Blanch them in boiling water for a minute or two, then diain them, and put them side by side in a saucepan sufficiently large to hold them all in one layer. Sprinkle a little salt and pepper over them, and place upon each onion half an ounce of butter, mixed smoothly with half a tea-spoonful of powdered sugar. Place them over a gentle fire, and let them remain until lightly browned, then cover with good brown gravy, and simmer them until tender. Serve as hot as possible on toast, with the gravy poured round them. If liked, the gravy may be flavoured with tomato-sauce, or with a finely-minced gherkin and a glass of claret. A pleasing variety, too, may be secured by taking out the middle of each onion, stuffing it with nicely-seasoned forcemeat, and then stewing in gravy as before. Time to stew the onions, about an hour and half. Probable cost of onions, 14d. each. Sufficient for five or six persons.
Onions, Stuffed.— Take three moderatesized 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 tablespoonfuls of grated bread-crumbs, two ounces of butter, a Little salt and cayenne, and the yolk of an egg well beaten. Stuff the onions with the meat, and put them into a saucepan side by side, and with them half a pint of good gravy, two apples, pared, cored, and chopped smaU. ' Stew the onions until they are perfectly tender, and turn them over once or twice, so that they may be thoroughly cooked all through. Thicken the sauce with a little flour and butter, add pepper and salt and a table-spoonful of brandy, and serve the onions on a hot dish with the gravy poured round them. If the acid flavour is liked, the strained juice of a large fresh lemon may be poured over the
ONI
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onions a few minutes before they are taken off the fire. Time, three hours to stew the onions. Probable cost, Is. 3d. Sufficient for three persons.
Records on this page
Pickled Spanish OnionsStewed Spanish OnionsStuffed Spanish Onions