No. 111 Spanish Onions Stuffed
6 large Spanish onions.
1 ounce cooked vermicelli.
½ ounce bread crumbs.
¼ ounce oiled butter.
1 egg.
1 teaspoon cream or milk.
1 teaspoon chopped parsley.
1 teaspoon salt.
¼ teaspoon grated lemon rind.
¼ teaspoon mixed herbs.
¼ teaspoon pepper.
1 ounce butter for baking.
Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. Fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over. Baste them occasionally. Serve with the gravy.
Note.—Rice, semolina, etc., may be used in place of the vermicelli.