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Onions Stuffed with Nuts

2 large Spanish onions, or 6 good-sized Bermuda onions, 1 cup boiled rice, 1 cup chopped English walnut meats, mixed with 1 teaspoon salt, 1 saltspoon pepper, and 1 raw egg.

Put onions, without peeling into a saucepan of boiling water; add half the salt and boil for 1/2 an hour. Drain and dry. Remove outside skin, and with handle of a teaspoon, take out center, saving it for the sauce. Mix nuts, rice, seasoning and egg; fill this into onions; stand them in baking pan, brush with melted Crisco and bake in moderate oven for 1/2 hour. Chop very fine the portion that you have taken from center, press it through a sieve, add this pulp to a cup of tartare sauce and pour it into a sauceboat. Serve onions on platter; pass the sauce.