World Famous Recipes

STUFFED ONIONS, STEAMED

Peel eight large onions and boil for ten
minutes, and salt them slightly. Remove them from the fire, drain quite
dry, push about half the insides out; chop the parts taken out very
small, together with a little sausage meat; add one teacupful of
breadcrumbs, one egg, and salt and pepper to taste. Put this mixture
into the cavity in the onions, piling a little on the top and bottom so
that none shall be left. Arrange them in a deep pan. Put them in a
steamer over a saucepan of water and steam for one hour and a half. Put
the pan in the oven to brown the tops of the onions, adding one
breakfast cupful of butter to prevent burning. Arrange them tastefully
on a dish, and serve hot.

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