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Stuffed Spanish Onions

Parboil a Spanish onion, take out the center and fill with force-meat, cover with a thin slice of sweet, fat pork, sprinkle with a teaspoonful of salt and the same of sugar, add four teaspoonfuls of stock, cover closely and cook over a good fire. When the onion is done remove the pork, strain and skim the gravy and pour it over and serve. The best force-meat is made of cold chicken, a shred of ham, a little chopped parsley, half a dozen mushrooms, all chopped well and mixed with a tablespoonful of butter, pepper and salt. Delicious.