Cassell's dictionary of cookery

Onions, Stuffed (another way) . — Prepare 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. Place the pan over a gentle fire, and let it remain until the onions are quite tender. Serve as hot as possible. Time to simmer the onions, two and a half or three hours. Probable cost, Is. 6d. Sufficient for three persons. Onions, Stuffed and Baked. — Peel two large Spanish onions, partly boil them, and leave them on a sieve to drain until nearly cold. Then cut the onions an inch and a half across the top, and scoop out the centre. Have ready a stuffing made with one ounce of finely-grated Parmesan or Cheshire cheese, the yolks of two hard-boiled eggs minced very finely, one ounce of butter, three ounces of bread-crumbs, one salt-spoonful of salt, and half that quantity of pepper. Mix all weU together with a spoonful or two of milk. Fill up the onions with the forcemeat, brush them over with egg and breadcrimibs, and bake them until nicely browned. Serve on a hot dish, with brown gravy poured over them. Time, half an hour to boil the onions ; three-quarters of an hour to bake. Probable cost, lOd. Sufficient for four persons. Onions, White, for Garnishing Stewed Chicken or Veal. — Take a dozen freshly-gathered silver onions of a moderate size, cut a thin slice off each end, and blanch them in boiling water for a quarter of an hour. Drain them well, dry them in a cloth, take off the outer skins; put them into a stewpan with a salt-spoonful of salt, a saltspoonful of sugar, and as much water as mil cover them. Let them simmer gently until they are tender, without being at all broken. Drain them, and, a few minutes before they are served, put them into the stew which they are intended to garnish. Time, about three-quarters of an hour to simmer. Probable cost of onions, 3d. Sufficient for a dish of veal for three or four persons. Onions, with Beef-steak, &e.— Take two large Spanish onions. Remove a thin piece off each end, peel off the outer skins, and cut them into slices a quarter of an inch thick. Place an ounce of butter or good dripping in a saucepan, let it melt, then put with it a pound of steak, divided into pieces a little thinner than for broiling. Brown these in the butter, add a little pepper and salt, the sliced onions, three ounces more of butter, but no liquid ; cover the saucepan closely, and simmer gently until the onions are tender. Arrange the steak neatly in the centre of a hot dish, boil up the onion gravy sauce with a table-spoonful of walnut ketchup, pour it over the meat, and serve immediately. Chickens or rabbits are sometimes cooked in the same way. Time about half an hour. Probable cost, Is. 6d. Sufficient for two or three persons.