Take 2 large, even-sized onions, 2oz. cold meat, 2 tea- spoonfuls of chopped parsley, 1 teaspoonful chopped onion, 1oz. butter, about 2 tablespoonfuls crumbs, a few brown crumbs, salt and pepper. Peel the onions, put them in a saucepan with hot water with a little salt in it, and boil them until they are about half cooked. Meantime chop the meat finely. Melt the butter in a small pan, add the meat, parsley, onion, and crumbs, and, if possible, a little sauce or gravy. Season the mixture carefully. When the onions are ready cooked cut each in half, remove some of the middle rounds so as to leave a cavity in which to put the stuffing. Heap it up on each, sprinkle a few browned crumbs on each heap, put the onions in a fireproof dish, cover them with buttered paper, and bake them until they are tender. Pour round some brown sauce and serve.
Pour round some brown sauce and serve.