970 | Stuffed Onions.
—Peel six medium-sized Spanish onions; empty out the centres with a vegetable-scoop; parboil them for three minutes, and turn them upside down on a cloth to drain. Fill the insides with sausage forcemeat (No. 220). Line the bottom of a sautoire with a piece of lard skin, and one carrot and one onion, both cut up; lay the onions on top, and moisten with half a pint of broth (No. 99). Cover with a buttered paper; then put it in the oven to glaze for forty minutes, taking care to baste frequently. Place them in a hot dish; strain the gravy over them, and serve.